I am loving this Small Batch Preserving book, especially the marmalade chapter. It had never occurred to me to make a pineapple jam/marmalade, but once I saw the recipe I knew I had to try it. All you need is 1 fresh pineapple and 2 lemons (plus water and sugar.)
This cooks for quite a long time-no pectin is added so you’re cooking until it gets a nice gel. Right towards the end it suddenly turned from a regular pineapple yellow to a beautiful rich darker amber color.
And the smell was heavenly!
I used my tiny 4oz jars and was delighted they came with labels. These are all ready for little hostess or Christmas gifts-if we can bear to part with them, that is. (A couple jars do have some lemon seeds in them-maybe those are the ones not to give away!) We made toast and tried out the leftovers. The kids went nuts over it. It was like a sweet and sticky pineapple juice and totally delicious.
From The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard:
Put the zest of 2 lemons into a large stainless steel or enamel pot. Remove the rest of the white rind and seeds. Put the lemons and 2 cups of chopped cored peeled fresh pineapple (about 1/2 of a pineapple) into a food processor and chop finely. Add to the pot along with 2 1/2 c water. Bring to a boil, cover, reduce heat, and boil gently for 20 minutes (stir often.)
Add 3 sugar to the pot, return to boil and boil rapidly, uncovered, until mixture forms a gel, about 35 minutes. Stir it often!
Ladle into hot jars and process for 10 minutes in a boiling water bath.