I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Tuesday, September 9, 2014

Pineapple Basil Jam

I was on a roll today making jams.  Had some extra basil left over from making this tomato sauce


and thought, hey, this might go well with pineapple!

Put these ingredients in a saucepan.

1 cup fresh pineapple, cut in 1/4 inch pieces
1 cup sugar
4 basil leaves, very finely chopped

Bring to a boil and cook for 15 minutes.  Mash halfway through. (I think I'd wear this smell as a perfume)
Put a small dish in the freezer.  You'll need it later to check jam consistency.

Anyways, after 15 minutes remove from heat. Take your dish out of the freezer and put a spoonful in the middle.  Tilt the dish.  If it's too runny like the one on the left here, boil a few minutes longer until it gets more like the one on the right. 

When you are finished cooking add 1 tbsp lemon juice.
Fill sterilized jars. I pressed a basil leaf on the inside of the jar for fun.

This batch made two small jars.  Process in a hot water bath for 10-15 minutes.  Don't forget to check that the seals are good in about 24 hours.
Note:  If your jam ends up being too thick, just empty the jars into a saucepan, add some juice (like apple), bring to a boil, then fill re-sterilized jars and process as before.

You might also like: 

Cantalope Jam


Grape Jam


Raspberry Rhubarb and Hot Chili Jam


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