heather_in_sf
Well-known member
This sounds rather fun and I think pineapple is one of the few fruits I can eat these days.
Would this be great on a ham sandwich?
REC: ROASTED PINEAPPLE JAM
From Tango & Stache
-1 ripe pineapple, peeled
-1 lemon, juiced and zested
-1 pinch salt
-1 Tbsp brown sugar
Roughly chop the pineapple – core and all – toss it with the salt, brown sugar, the zest and the juice of the lemon and place in a shallow baking dish.
Roast slowly in a 325 oven, stirring every so often, until very fragrant. Roast slowly for several hours until the sugars begin to caramelize.
At this point, remove, and scrape into a food processor, puree, and put in a small saucepan over a low flame to cook off any remaining liquid. When it reaches the optimum chunky jammy consistency, let it cool.
Store in a jar or can and use liberally on toast, cookies, fruit or just enjoy out of a spoon!
(no yield given, I'm guessing one jar?)
Would this be great on a ham sandwich?
REC: ROASTED PINEAPPLE JAM
From Tango & Stache
-1 ripe pineapple, peeled
-1 lemon, juiced and zested
-1 pinch salt
-1 Tbsp brown sugar
Roughly chop the pineapple – core and all – toss it with the salt, brown sugar, the zest and the juice of the lemon and place in a shallow baking dish.
Roast slowly in a 325 oven, stirring every so often, until very fragrant. Roast slowly for several hours until the sugars begin to caramelize.
At this point, remove, and scrape into a food processor, puree, and put in a small saucepan over a low flame to cook off any remaining liquid. When it reaches the optimum chunky jammy consistency, let it cool.
Store in a jar or can and use liberally on toast, cookies, fruit or just enjoy out of a spoon!
(no yield given, I'm guessing one jar?)