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Pineapple Ginger Rum Jam

Here’s another great recipe for February.

Pineapple makes a lovely jam. The ginger and rum are just to keep the pineapple company . . . Actually the rum is to keep you warm in February.

This winter, I haven’t been canning much. Not because I don’t like to, because I do. Just because of all the other baking/cooking during the holidays, and now trying to cut back on calories that happens to all of this time of year. My new mantra is definitely: smaller portions . . . smaller portions . . . smaller portions . . .

Anyway — this is an easy jam and did I mention how beautiful it looks in the jar? And on some pepperjack cheese? Tiny bites of heaven . . .


1 large ripe pineapple to make 3 cups of small diced chunks

1 cup white sugar

3/4 cup brown sugar

1″ piece peeled ginger, grated  (I love ginger, so use less if you want a more discreet ginger flavor)

1/4 cup rum (best to use your college student’s rum that is sitting in the garage in plain sight. Because he had to move home for a while when the Boulder floods hit his apartment. Not that I mind – heck – look at all the liquor he brought with him. If not in plain sight then you might need to rummage a bit. Get that — rummage… sorry! If no rum, then substitute 1/3 cup water).

Cook all ingredients together over medium heat until pineapple has softened and mixture has thickened. About 45 minutes — it’s hard to do a spoon test on this because of the fibers in the pineapple, but feel free to check. May turn out more like a soft spread. Ladle into sterilized jars and process in a water bath canner for 10 minutes at sea level, 15 minutes at 5000 feet.

This is a small batch, but it can be doubled. In fact it was smaller than I imagined, I guess ’cause did lots of tasting. Made about 2 cups, with a serious amount of tasting.




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