Ash Wednesday ushers in the Lenten Season of 40 days reflection and repentance for our Catholic friends. Whether you are Catholic or not, you most likely know at least one. For many practicing Catholics that meansk “Fish on Fridays”! Finding recipes for fish can be difficult during that time, so my friends tell me.
That’s why I’m offering my Pineapple Jam and Pineapple Conserve recipes today. Above you will see a picture of Pineapple Almond Conserve that makes a lovely glaze for a nice piece of fish. If you don’t like nuts or are allegic, you can make the Pineapple Jam and it is just as nice.
I just like the jam on bread or biscuits. I have always loved pineapple. Jam made from this wonderful fruit is very hard to find! Carribean Pineapple is in season December through February and Hawaiian from March through May. Then the Carribean pineapple come back in season during July and August. Right now is prime time to get great fresh pineapple cheap at the store.
These two recipes do not use pectin however, you will need a candy thermometer to make sure the concoction has reached optimum heat level in order to have your jam set up.
Pineapple is a fruit that may take up to 2 weeks to set up so don’t stress if it doesn’t set up as it cools.
I use some brown sugar in this recipe because in playing around with it, I discovered it gives it a deeper, more complex taste that we just love! If you dislike ginger, don’t put it in.
Please enjoy the the recipes – I have included one for fresh pineapple and one for canned. If you are Catholic, grill some fish with the pineapple almond conserve as a glaze at the end……..you will LOVE it!
Pineapple Jam using fresh
2 medium ripe pineapple, peeled and finely chopped
1 Cup White Sugar
1 Cup Brown Sugar
2 tbsp Lemon Juice
1/8 tsp Ginger
In a saucepan, combine all ingredients. Simmer about 55~60 minutes or until thickened over medium heat, stirring constantly. Using emersion mixer or blender, pulse puree about 1 cup of pineapple. Continue cooking and stirring up to another 30 minutes until it reaches 200 degrees on the thermometer. Skim off any foam. Pour into hot jars, leaving 1/4-inch head space. Put on caps and screw on lids finger-tip-tight. Process for 10 minutes in a boiling-water bath. ** Makes two ½ Pints**
Pineapple Jam using canned
• 20 oz crushed pineapple in juice
• 1 Cup White Sugar
• 1 Cup Brown Sugar
1. Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 200 degrees- jelly stage- on a thermometer.
2. Using emersion blender or regular blender puree 2/3 of the pineapple.
3. Pour into hot sterilized jars and process in a water-bath canner for 5 minutes. Place jars on a clean towel.
4. Makes two ½ pints.
***In either recipe, you can stir in ¼ to ½ Cup of slivered almonds after blending. You may need to toast the almonds first. ***