pineapple coconut citrus and vanilla bean...
one bite and you'll be transported to a sunny lanai on the north shore.
when we go to Hawaii we stay at this fabulous resort with one of those memorable breakfast spreads... pastries, omelets, bacon, waffles, pancakes, jams, jellies, marmalade, bacon, oats, granola, bacon, bagels, smoked salmon, fruit, BACON, sausage. i think i over do it a bit...i mean REALLY over do it.
room service?...faget about it! delicious.
and...shhhhhh...i always pocket the cute little jars of pineapple jam...just the pineapple.
i missed my Hawaiian vacation this year so i thought maybe i could bottle it up in a tiny little jar. i'll make my own pineapple jam.
the result ?...pretty darn FABULOUS !
if i close my eyes i can hear the waves crashing and feel the sun shining.
i keep telling myself...soon...i'll get there soon,
but for now...
i have Hawaii in my little jar of jam.
PINEAPPLE COCONUT VANILLA BEAN JAM
1 medium pineapple...about 5 cups after peeling, coring, cleaning and slicing
cut into 1/4's and cut off core. cut 1/4's into 3 wedges. slice wedges very thin.
1 1/2 cup fresh grated coconut from white meat (no brown skin) of a brown coconut (see note)...use a cheese grater
3 1/2 cup white sugar
1 vanilla bean. cut open and scraped
zest from 2 limes, 1 lemon and 1 small bright orange orange...peel citrus with a potato peeler and cut strips of zest into very fine slivers
juice from 1/2 lime, 1/2 lemon
1 heaping Tbsp fresh grated ginger. again i used the cheese grater...not a microplane
1 1/2 tsp coconut extract...i only had cheap McCormick's coconut flavoring.... i thought i had the real extract in the pantry.
NOTE...since making this jam i have learned a trick to help low pectin fruits set better...throw in a few (3) wedges of granny smith apple while cooking and remove before putting in jars.
NOTE about coconut meat...refer to answer #1 on this site to remove coconut meat from shell if doing yourself
get all your stuff out and ready...
sterilize jars. i wash them and dry them in a 210 F oven for 20 minutes, then turn the oven off and keep them in there until ready to fill. HOT JAM MUST GO IN WARM JARS. also bring a small sauce pan of water to a boil, then turn off. put lids in the hot water until ready to use.
put 2-3 small plates in the freezer for plate test.
put all ingredients except extract and vanilla bean scrapings in a large pot. i use a tall stock pot to keep splatter from happening.
cook on low heat until sugar dissolves and pineapple releases juices. turn the heat up so it is a mild to medium boil. carefully stir to keep an even heating and no burning on the bottom. around 210- 215 F degrees add your extract and vanilla scrapings. stir to inappropriate. do a TASTE test. BE VERY CAREFUL OF MOLTEN JAM when tasting. at 220 F do a plate test.
NOTE...pineapple jam is hard to get a good set...so i've heard. i did not have any problem. i just kept it going (turning it down to low while waiting for the test in the freezer) until i had a good wrinkle on the plate test. i might have done at least 5 tests before i was satisfied. don't worry, it will turn out delicious as a sauce/jam if it doesn't set all the way.
skim off any surface foam if possible.
when plate test is satisfactory, turn off heat and ladle into warm jars.
process in water bath for 10 minutes (sea level)
NOTE...i am not a professional canner, by any means. please refer to the National Center for Home Food Preservation...or google your questions. there is a wealth of information out there, but don't get too technical about it..
don't forget to HAVE FUN !!!
NOTE...since making this jam i have learned a trick to help low pectin fruits set better...throw in a few (3) wedges of granny smith apple while cooking and remove before putting in jars.
NOTE about coconut meat...refer to answer #1 on this site to remove coconut meat from shell if doing yourself
get all your stuff out and ready...
sterilize jars. i wash them and dry them in a 210 F oven for 20 minutes, then turn the oven off and keep them in there until ready to fill. HOT JAM MUST GO IN WARM JARS. also bring a small sauce pan of water to a boil, then turn off. put lids in the hot water until ready to use.
put 2-3 small plates in the freezer for plate test.
put all ingredients except extract and vanilla bean scrapings in a large pot. i use a tall stock pot to keep splatter from happening.
cook on low heat until sugar dissolves and pineapple releases juices. turn the heat up so it is a mild to medium boil. carefully stir to keep an even heating and no burning on the bottom. around 210- 215 F degrees add your extract and vanilla scrapings. stir to inappropriate. do a TASTE test. BE VERY CAREFUL OF MOLTEN JAM when tasting. at 220 F do a plate test.
NOTE...pineapple jam is hard to get a good set...so i've heard. i did not have any problem. i just kept it going (turning it down to low while waiting for the test in the freezer) until i had a good wrinkle on the plate test. i might have done at least 5 tests before i was satisfied. don't worry, it will turn out delicious as a sauce/jam if it doesn't set all the way.
skim off any surface foam if possible.
when plate test is satisfactory, turn off heat and ladle into warm jars.
process in water bath for 10 minutes (sea level)
NOTE...i am not a professional canner, by any means. please refer to the National Center for Home Food Preservation...or google your questions. there is a wealth of information out there, but don't get too technical about it..
don't forget to HAVE FUN !!!
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