Pineapple Jam.
Grate the pineapple and keep the juice.
Cook pineapple and juice
Let cool.
For the pineapple jam:
Bring the sugar and
ith juice.
Measure crushed pineapple and juice.
Add enough
Combine pineapple, sugar and ground cinnamon in a saucepan. Stir over low heat, without boiling, for 10 minutes until sugar dissolves.
Increase heat to high and bring to a boil. Reduce heat to medium and simmer, without stirring, for 20-25 minutes or until setting point is reached.
Ladle into warm, sterilized jars. When cool, seal and label.
Chop, pulse, or grind your peeled and cored fresh pineapple into pulp.
Add 1 cup water.
Cook on medium low 35 minutes.
Add sugar and lime juice, stir.
Cook stirring constantly (or at least frequently) until thickened - 45-60 minutes.
Store in fridge up to 3 months.
Soften apricots; cover apricots with boiling water and stand overnight or place apricots and 3 cups of water in a bowl.
Cover and microwave on High for 12 minutes, then add the additional 2 cups of boiling water and cook as for recipe.
When softened, bring apricots and water to boiling point.
Add remaining ingredients. Stir until sugar is dissolved.
Boil rapidly until setting point is reached (20 to 25 minutes).
Place in sterilized jars and seal with wax.
Combine the pineapple, cloves, stick of cinnamon and
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Combine pineapple, both hot and red peppers, ginger and sugar in a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.
aucepan over medium heat, combine pineapple and sugar. Bring to a
Combine all ingredients and serve with meats. This is excellent when poured over cream cheese and served with crackers. Pineapple/apricot jam works well if you can't find pineapple jam.
reserving 1/2 cup pineapple juice.
Inspect 8 half-
Pit and grind apricots.
Measure 2 1/2 cups fruit.
Add 1/2 cup pineapple and 1 tablespoon lemon juice to fruit.
Stir in sugar and mix well.
Combine water and Sure-Jell in small saucepan.
Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture and continue stirring 3 minutes.
A few sugar crystals will remain.
Quickly ladle into jars.
Cover at once with tight lids.
When set, store in freezer or refrigerator if used within 3 weeks.
This jam is wonderful with freshly baked ham.
Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Filling.
To make the jam, grate the pineapple coarsely.
Combine the
Mix the Pineapple and Apricot jams with the garlic, soy sauce, Dijon mustard and almonds in a medium sized bowl. Add hot sauces or peppers to taste for your heat preference.
Brush the chicken with some olive oil and sprinkle with rosemary and grill/broil for 6 to 7 minutes on each side.
Brush each side of the now somewhat cooked chicken with the pineapple/apricot glaze and allow both sides to cook until done (another 4 to 5 minutes).
Add water to pineapple to make 3 1/4
Spread one side of each white bread slice with 1/2 teaspoon butter.
Combine peanut butter and honey; spread over plain side of 1 bread slice.
Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.
Spread pineapple jam over plain side of remaining bread slice.
Carefully assemble sandwich.
Heat a small nonstick skillet over medium-high heat.
Add sandwich; cook 2 minutes on each side or until lightly browned.
Grind dried apricots and soak in 3 cups boiling water.
Let stand a couple of hours or overnight.
Bring all ingredients to a boil and boil for 1 full minute.
Remove from fire and add Certo; keep stirring for 5 minutes so fruit won't float.
Put in jars and cover with wax.
Boil jars before adding jam.
Mix Crisco and sugar; add egg yolks.
Then add dry ingredients.
Add orange juice and work as a pie crust.
Roll dough out on floured board rectangle shape.
Cut dough into 2-inch squares, then spoon small amount of jam on each square.
Fold two opposite corners overlapping each other.
Bake on ungreased cookie sheet at 350\u00b0 until light brown.
When cool, sprinkle with powdered sugar.