|Nothing better than jam and fresh baked bread!|
I have a Ball jar problem. I see them in the store and I have to have them. I have stacks of flats in my home and once they're staring me in the face I spend hours in the kitchen playing around with ideas until things work.
|This isn't even all of them.|
Our farm share has been yielding copious amounts of the most beautiful basil. Now I love pesto as much as the next girl (maybe more, I'm allergic to pine nuts so I have to make my own to ensure it's safe for me) but I wasn't feeling inspired to make some. So I left the basil in the fridge for a few days and was the creepy lady who pulled out the bag occasionally just to sniff it.
I had been toying with the idea of a pineapple jelly when I realized that the flavors would compliment each other. It was a huge hit. Yasmina licked it off of cracker after cracker at dinner and demanded more, I used it to glaze chicken one night, and the cherry on the sundae was that it won both a blue ribbon and a best of show ribbon at our regional fair. (My husband demands that I insert here the fact that I competed against and beat Amish people. Apparently, he is impressed with their jam making skills and this elevates my win.)
|She is a big fan of the giant purple ribbon.|
I hope you enjoy it! This is actually a great beginner's jam so if you're just starting out try it....
Pineapple Basil Jam
(makes 6 12 oz jelly jars) and a tiny bit extra to go into the fridge for snacking
1 20 oz can of pineapple (you can use crushed or food process rings or chunks)
1 1/2 cups basil, chopped (you can use unpretty basil that has a few spots since you'll be discarding the boiled leaves)
3 cups water
1.75 oz pectin powder (Make sure you weigh this out.)
3 cups sugar
Note: For this recipe you will need prepared canning jars. For instructions on preparing jars for canning visit the Ball website, 2nd question down. You will also need a prepared ladle so keep that in mind and boil it when you do the jars!
1. Boil chopped basil in water for 10 minutes. Take it off the heat, cover & let it sit for 10 additional minutes. Strain into a bowl discarding the basil and reserving the water. Measure out 2 1/2 cups of the basil water for the jam.
2. Pour can of crushed pineapple into saucepan.
Add the 2 1/2 cups of basil water.
3. Add 3 cups of sugar and bring it up to a rolling boil. A rolling boil means that when it boils and you go to stir it it continues to boil. Stir the mixture with a wooden spoon to ensure that the sugar gets incorporated completely.
4. Add pectin powder to boiling mixture and stir well to mix in. Boil for 1 minute at a high boil.
5. Remove from the heat and use the wooden spoon to skim the foam off the top of the jam. Discard the foam. Using a sterilized ladle fill the prepared jars leaving 1/4" of room at the top (called headspace). I visualize my pinky finger on it's side as the amount of space I need to leave. There is usually about 4-6 oz extra of jam. I put that in a container in the fridge to eat right away.
|I did my 1st batch in big jars, then wised up.|