My dad loves pineapple preserves.
We used to buy him jars of it and give it to him for his birthday.
(Hey, this is before we had jobs and it's all we could afford! :) )
So, I thought it'd be cute for Christmas, to make him some homemade preserves but spice it up a bit.
Not as sweet and a bit spicy from the candied ginger, it was delicious over ice cream and yogurt the next morning!
Hope you enjoy as much as he did :)
Pineapple Ginger Preserves
Makes about 2 pints.
6-8 pieces of candied ginger (depending on how spicy you'd like it)
20 ounces crushed pineapple
1/4 cup sugar
1/4 cup white corn syrup
Mince the candied ginger, as small as you can.....you don't want to bite down on a piece of ginger!
Combine this with the rest of the ingredients in a medium saucepan and bring to a high simmer over medium heat for 20 minutes until thickened.
Once it reaches 200* on a candy thermometer, pour into hot, sterilized jars, seal, and process in a water-bath canner for five minutes. Place jars on a clean dishtowel and cover with another dishtowel to keep the drafts out. Let cool for 24 hours and then enjoy over ice cream, yogurt, whatever you'd like!
We used to buy him jars of it and give it to him for his birthday.
(Hey, this is before we had jobs and it's all we could afford! :) )
So, I thought it'd be cute for Christmas, to make him some homemade preserves but spice it up a bit.
Not as sweet and a bit spicy from the candied ginger, it was delicious over ice cream and yogurt the next morning!
Hope you enjoy as much as he did :)
Pineapple Ginger Preserves
Makes about 2 pints.
6-8 pieces of candied ginger (depending on how spicy you'd like it)
20 ounces crushed pineapple
1/4 cup sugar
1/4 cup white corn syrup
Mince the candied ginger, as small as you can.....you don't want to bite down on a piece of ginger!
Combine this with the rest of the ingredients in a medium saucepan and bring to a high simmer over medium heat for 20 minutes until thickened.
Once it reaches 200* on a candy thermometer, pour into hot, sterilized jars, seal, and process in a water-bath canner for five minutes. Place jars on a clean dishtowel and cover with another dishtowel to keep the drafts out. Let cool for 24 hours and then enjoy over ice cream, yogurt, whatever you'd like!
No comments:
Post a Comment