I’m not sure what the impetus is, perhaps a Northwest sky determined to drop a snow-rain mix, or one too many Facebook friends sharing albums of tropical beaches, but I need a little sunshine. Not a lot mind you, but just enough to jump start me on this gray flannel day.
When winter weather and mental outlook are tanking, I turn to the pantry to retrieve some sunshine in a jar, specifically my homemade lemon-pineapple marmalade.
RECIPE: Lemon-Pineapple Marmalade
Ingredients:
- 1 ripe pineapple
- 4 lemons
- 3 Cups Sugar
- sprig of rosemary (optional)
Preparation:
- Pineapple: remove skin and core
- Pineapple: dice into bite-size chunks
- Lemons: zest each lemon
- Lemons: cut in half, slice thinly, remove seeds
- Layer fruits in sugar in nonreactive jam-making pan
- Leave overnight
- Add a sprig of rosemary (optional)
- Simmer gently until mixture is thick, stirring regularly
- Remove rosemary
- Jar up jam, seal, and place in water bath for 10 minutes
Things to love about this recipe:
- Lemons and Pineapple are in season at the same time
- Nice mix of sweet and sour
- Jam sets up nicely without need for pectin
- Easy to make
- Delicious and unusual combination
I’m especially fond of this jam with cream cheese on toast, but butter works, too. (How’s that for a backup plan.) If that’s not decadent enough for you, I mix 1 cup of jam with one egg and 1 cup of milk to make a great little mini-tart filling. And while sunshine is absent from the forecast, I always have an emergency ray or two tucked away in the pantry for such rainy days (and whiny outbursts ).
16 responses so far ↓
1 renae // Feb 29, 2012 at 10:13 am
That’s my kind of meal. YUM.
Are you selling this stuff?
2 Tom // Feb 29, 2012 at 10:15 am
Hi Renae, I’m thinking about it but I need to locate a commercial kitchen on the island.
3 June // Feb 29, 2012 at 10:47 am
Once again you’ve got my attention. It looks delicious! How do you think it would take to a habanero or two?
4 Tom // Feb 29, 2012 at 10:49 am
June that is an awesome idea, kick it up with some heat, and leave out the rosemary.
5 Michelle's Green Thumb // Feb 29, 2012 at 10:49 am
There must have been something in the air – I just made a batch of lemon-ginger marmalade!
I like the idea of pineapple & rosemary – will have to write that on my ‘to-do’ list for next winter!
6 Curbstone Valley Farm // Feb 29, 2012 at 4:43 pm
Mmmm…that looks scrummy! The rosemary sounds like a fun twist too. Once I free up a few extra canning jars in the kitchen I may have to try this!
7 Tamara // Feb 29, 2012 at 10:11 pm
Picture yourself in a boat on a river with marmalade dreams and pineapple clouds…the girl with kaledoscope eyes…Wow that’s what I want for my birthday! 3′s my favorite number; three jars please!!!
8 Patty James // Mar 1, 2012 at 6:42 am
Looks delicious! I might have to make this today. Thanks for sharing!
9 Ina Gawne // Mar 1, 2012 at 7:03 am
This sounds delicious Tom! I was just thinking about homemade marmalade the other day…yumm!
10 Julie // Mar 1, 2012 at 4:00 pm
That’s what I’d call delicious, thanks for sharing the recipe as well, I think I’m going to give it a try on the weekend!
11 Sarah Galvin (All Our Fingers in the Pie) // Mar 1, 2012 at 6:36 pm
Looks great. Do you need a commercial kitchen to sell at the Farmer’s Market? We don’t, but that doesn’t mean anything. We might be the last bastion for all I know! We can’t sell dairy, meat, etc. but no problem with jams.
12 Tom // Mar 1, 2012 at 7:57 pm
Hi Sarah, yep you do have to a commercial kitchen for prepared food in King County’s Farmers markets; there’s some major hoop jumping to sell some jam. A cottage food bill was passed, now I hear it’s DOA in committee.
13 Chris // Mar 2, 2012 at 4:48 am
got to try this Tom. Nothing better than fresh marmalade…..
14 tasteofbeirut // Mar 2, 2012 at 12:57 pm
Delicious and so easy!
15 Melissa // Mar 7, 2012 at 9:16 am
I made this jam over the weekend. Yum! The flavor really began to develop in its level of citrus after a couple of days. I also used the rosemary, and found that it complimented the Meyer lemon zest, nicely. So tasty on wheat sourdough toast with cream cheese.
16 Sophie // Mar 12, 2012 at 9:35 am
That first picture said it all: Make me right now & then eat me all the way!
Indeed, a strange combo & but I am sure a really delectable one!
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