Pineapple Preserves

I am making pineapple preserves again today.  I have made them before and you can see that post here.  I wanted to let you know a few things should you decide to make this slammin' jam.  One if it doesn't set (as mine previously did not), dont worry, you can still make all kinds of things with it.  Check out my black bean salad. Or you can try Asian Style Noodles with Pineapple Dressing.


Two, if you do not have a scale- a pound is about 2 cups heaping of chopped pineapple.  Though I do recommend a scale in the kitchen.  It is very useful.


Three, you want this to simmer about 20 minutes.  I added the juice of half of a lemon as well.  It still never really thickened.  I added 1/3 of a Dutch Jell (I get that at the Mennonite store but you could use Ball pectin- I am hoping for a better set this time.  But like I said if it doesnt happen I am okay with that as I really love those dressing mentioned above.

Finally, this recipe will make 11 pints.  Since I have to have tastes periodically and I usually spill a little, I end up with 1101 1/2.  The 1/2 goes into my fridge and disappears fairly frequently. 

Pineapple Preserves
Makes about 11 pints.

4 pounds pineapple, skinned, cored, and chopped
6 cups sugar
juice of 1/2 of a lemon
1/3 of a cup of Dutch Jell (or the pectin of your choice)

Combine the sugar and pineapple in a large stock pot. Cook, stirring frequently, until it thickens. This will take quite some time. See below for how to test it. Once completed pour into sterilized jars, seal and cold pack for about fifteen minutes.

You can use canned pineapple for this recipe as well. Use the juice as well.

South Western Salad with Pineapple Dressing

Most of the time when I want some recipe or have ingredients to use I do a search.  I either find what I am looking for or I end up combining a bunch of ideas.  This time I could not find anything for the ingredients that I wanted to use.  So, I created my own.  Again, salad dressing is not difficult.  And with a little bit of effort you get a big return.  You could do what I did here with other jams as well- say apricot for instance.  

Southwestern Chop Chop Salad

dressing:
1 half pint pineapple jam, could substitute apricot jam
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon salt
2 cloves garlic
1/2 cup oil

salad:
1 can corn or 2 cups frozen corn
1 tomato chopped
4 scallions, sliced
1 can or 2 cups black beans
5 radishes sliced small
4 cups mesculin mix or romaine

Combine all the salad ingredients in a large salad bowl.

In a blender or a processor add garlic and chop fine before adding other ingredients.  Add jam and blend until it is smooth.  Add white wine vinegar, lemon juice, cumin, and salt. Then while the blender/processor is running add oil and let it whip until it looks totally blended and creamy.

Toss salad with dressing.

Under The Palms

 

Oh, baby.  Have it anyway you like, this is delicious.  Choice A non alcoholic, choice B alcoholic.  This drink is delicious.  My daughter and I were totally wowed.

Yeah, here it is, 3:30 in the afternoon and I just enjoyed one of these.  It all started this morning when I was coming up with ways to get my daughter to drink the remainder of the mango juice.  Straight up, it just wasn't happening.  So I threw it in a blender and added some pineapple juice.  My intention was to copy Mc Donalds new smoothie.  Yuck, didn't like what I had come up with.  I added some cream- doesn't that make everything taste delicious anyhow.  After that I thought it needed something to round it out.  Oh yes, I have a stash of frozen bananas in my freezer for my soft ice cream I usually make with it.  Threw some of those in there.  We inhaled the drink. Then in the afternoon I asked her if she would like another one of those smoothies.  Yup.  After lunch there was a little left and I saw the Veev laying on the counter.  Hmmm, I wonder how that would be.  Mixed it in, chilled it.  Returned from my doctors appointment and wow was that ever good.  Had to share it with you.


Under The Palms

Choice A:  non alcoholic
8 ounce mango juice
6 ounce pineapple juice
1/4 cup heavy cream
1/2 cup frozen banana

Choice B: alcoholic
4 ounces mango juice
3 ounces pineapple juice
2 tablespoons heavy cream
2- inch chunks frozen banana
5 ounces Veev (acai 'ah-sigh-ee' liquor)

Whiz all the ingredients in a blender and pour into chilled glasses. Sit back and enjoy!
Dah-licious!