ool the jam down and keep it in the fridge for one
(180 degrees C).
For the coconut filling:
Pop
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
o 24 hours. (Fix the Pineapple Salsa now so it can
Place pineapple, sugar, lemon juice and vanilla
Place passionfruit pulp, pineapple and sugar in a large saucepan on low heat.
Stir for 10 mins, until sugar dissolves. Do not allow to boil. Simmer, without stirring, for 20-25 mins, or until setting point is reached. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Cool. If its ready, it will gel and wrinkle when moved.)
Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.
b>pineapple; bring to a boil. Reduce heat to low; simmer, covered, for
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.
ith juice.
Measure crushed pineapple and juice.
Add enough
nife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE
Combine the pineapple, cloves, stick of cinnamon and
wrap in plastic and refrigerate for 4 hours or overnight.
b>pineapple juice.
Inspect 8 half-pint jars for cracks and rings for
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.
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.
Simmer jam, sugar and water until mixture is syrupy, about 5 minutes.
Add mangos and cook over low heat 3 minutes.
Stir in lemon juice.
Heat brandy until just warm. Ignite and pour flaming over mangos.
Stir and spoon over ice cream.
Filling.
To make the jam, grate the pineapple coarsely.
Combine the
Mix all the ingredients and adjust for seasoning.
Best made 2 to 24 hours in advance and refrigerated to meld flavors.
Serve with barbecued beef, pork or chicken.
Makes 8 servings.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
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).