We participate in the Bountiful Baskets food program occasionally, and love the new things we get to try because of it. Last Saturday's offerings included 19 pounds of fresh pineapple for $12.00; certainly too good to resist!
We turned most of it into pineapple jam, using a very simple recipe from the Ball canning book:
1 quart of finely chopped pineapple
2 1/2 cups of sugar
1/2 lemon, very thinly sliced
1 cup water
Cook until sugar is melted, then boil gently until it is gelling. Pour into small jars, and water bath process for 15 minutes.
Of course, we had to open a jar this morning and try it on bagels and toast : ) It is so delicious!
The pineapples we got were small, so it took about three of them to get a quart's worth of chopped fruit. Each recipe makes about 3 1/2 pint jars. We made two recipes and still had fresh pineapple to eat. Not a hardship, let me tell ya : )
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