Pineapple Ginger Preserves Recipes

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

EASY PINEAPPLE JAM RECIPE

Steps:

• In a large blender or food processor, pulse the chopped pineapple until it is roughly shredded. You might need to do this in 2-3 batches. Be careful not to turn it into a smoothie!
• Combine the pulsed pineapple and the rest of the ingredients in a small/medium saucepan and heat on low until all the sugar melts (start with 1.5 cups sugar, you can always add more later). Add cinnamon or ginger, if using.
• Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency, stirring frequently - it will turn more translucent the longer you cook it. Remove from heat. Add more sugar and/or cinnamon if you wish.Allow to cool and store in the fridge in a covered jar for up to 3 months.

AWARD WINNING PINEAPPLE PRESERVES

Steps:

• Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level).
• Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.
• Process jars in a water-bath canner for 5 minutes.
• Place jars on a clean towel.
• Cover with towel to prevent drafts and let cool undisturbed for 24 hours.

PINEAPPLE GINGER PRESERVES

Steps:

• In a heavy kettle, combine the sugar and water.
• Bring the mixture to a boil, stirring until the sugar is dissolved; boil until it registers 220F on a candy thermometer.
• Stir in the pineapple and the ginger; simmer the mixture, uncovered, stirring to prevent scorching for 1 hour, or until it registers 220 F on a candy thermometer.
• Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint jars, filling the jars to within 1/4 inch of the tops.
• Wipe the rims with a dampened towel and seal the jars with the lids.
• Screw on bands finger-tight.
• Put the jars in a water bath canner or on a rack set in a deep kettle.
• Add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring it to a boil.
• Process the jars, covered, for 10 minutes.
• Transfer them with tongs to a rack or countertop protected with a heat-resistant mat, and let them cool completely.
• Store the jars in a cool dark place.

PINEAPPLE GINGER PRESERVES

Steps:

• In a heavy kettle combine the sugar and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220°F. on a candy thermometer. Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220°F. on a candy thermometer. Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint Mason type jars (sterilizing procedure follows), filling the jars to within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Put the jars in a water bath canner or on a rack set in a deep kettle, add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring to a boil. Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely. Store the jars in a cool dark place.
• To sterilize jars and glasses for pickling and preserving:
• Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in hot water. Just before they are to be filled invert the jars onto a kitchen towel dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

GRILLED VANILLA-GINGER PINEAPPLE

Steps:

• Cut ends off pineapple. Quarter lengthwise, peel and core.
• Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
• Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

PINEAPPLE PRESERVES

Steps:

• Combine ingredients in a saucepan. Simmer over low heat for 1 hour.
• Transfer to food processor or blender and pulse three short times. (just enough to chop but not puree).
• Return to saucepan and simmer for another 15 minutes or until thick enough to suit you.
• Go ahead and can preserve or store in clean glass jar in refridgerator.