Pineapple Ginger Jam

I'm so excited to be sharing this recipe with you! Not only because it taste delicious but it's also my very first jam recipe I've ever made {happy dance}!

Yes, another first here in my kitchen! Which tells me if I can make this at home, then so can you. Yes you can, I have faith in you {smile}.

I've always been intimidated by the whole canning process. My grandma always canned jams, tomatoes, tomato sauce, and other things. Of course she was brought up this way. My mom never carried on this tradition and I never learned it since there was no need.

But for some unexplainable reason, a wild hair perhaps, I got this idea to make my own jam last week. And not just any jam, but pineapple ginger jam. A sweet, tropical jam to brighten up anything you put it on.

I have to say, it's rather easy to make and after finally making my own jam, this isn't going to be my last batch.

Just think of the possibilities now - Christmas gifts, house warming gifts, or maybe just because gifts. And it doesn't even have to be a gift, you can make your own jam just for you and your family to enjoy.

All the while knowing that it doesn't have any added preservatives or artificial colors and that you made it for them with love {smile}.

Pineapple Ginger Jam

Makes about 3 – 8 ounce jars

Ingredients

1 cup pineapple chunks with juice

1 cup granulated sugar

Juice and zest from 2 Limes

½ teaspoon cooked ginger, minced

1 teaspoon ginger infused water

1/8 teaspoon ground ginger

½ cup crushed pineapple, canned

Directions

Add pineapple chunks with juice, lime juice and zest, minced ginger into a blender and pulse on High until pineapple gets broken down into smaller pieces. Size of chunks is your choice. You can puree mixture like I did because we will be adding crushed pineapple later for the chunkiness.

Pour contents of blender into a medium saucepan with a heavy bottom. Add in sugar, infused ginger water, and ground ginger.

Over medium to low heat, cook uncovered, while stirring occasionally, until mixture becomes thickened, about 2 hours.

Add in crushed pineapple.

Continue cooking over a low simmer, uncovered and stirring occasionally for another 2 hours, give or take, depending on how thick you want your jam. Keep in mind, jam will thicken as it cools.

After cooking, spoon into sterilized jars, wiping off the rims after filling, and place on lids. As the jam cools, the lids will pop and seal.

Store in the refrigerator for up to 3 months.

Inspired by ~ 52 Ways to Cook - Small Batch Canning Ideas

*Helpful Hints*

- I used canned pineapple since I couldn't find any ripe pineapples at the time I wanted to make this jam. You can use fresh pineapple.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays #48, Skip the Housework Link Party #58

Pesto Roasted Almonds

I’m loving these sunny, chilly days of November! Mainly because I can start using my oven without worrying if it’s going to make my home hotter than it already is and because now baking season officially begins for me! Oh how I love a toasty, warm home with delicious aromas coming from the kitchen.

It comes as no surprise that this recipe was inspired by my Basil Pesto recipe from last week because after I made it, I was scraping the insides of my blender trying to get out every last drop because it was just that good!

That’s when this idea popped into my head…how do I get all of this tasty pesto out of my blender and still be able to use it? Easy peasy, just add water!

So I added some water and made this delicious pesto paste that I proceeded to pour over my remaining almonds, tossed them into the oven, and BAM! It was created, my recipe for Pesto Roasted Almonds.
 

A healthy quick snack for on the go and that’s easy to make with a hint of basil and garlic. They also make for a delicious addition to any party platter and a great gift idea for any nut or pesto lover you might know.

Pesto Roasted Almonds

Ingredients

1 lb. whole, raw almonds

2 Tablespoons Basil Pesto

3 to 4 Tablespoons water

Directions

Preheat oven to 350F degrees.

Spray cookie sheet with nonstick cooking spray. Set aside.

Place pesto in a large mixing bowl, add water little at a time until you get a runny mix that is not too watery and maintains some paste so it can lightly stick to the almonds. You can always add more pesto or water, depending on your taste and how big a batch you're making.

Add in almonds and mix together until all almonds are coated with pesto mix.

Spread almonds over cookie sheet so they lay flat, not all bunched up.

Place into oven and cook for 15 minutes, this is half of your cooking time.

After 15 minutes, take pan out of oven and turn almonds over. Do this with the best of your ability, it won’t be easy but just a few flips with a spatula and move them around the pan will do, so they cook thoroughly.

Place back in oven and cook for remaining time or until mix is dry and crumbly over almonds.  Keep an eye on almonds after 15 minutes as you don’t want them to burn.

Remove from oven and let cool for 30 minutes.

After almonds have cooled off completely, store in an airtight container.

*Helpful Hints*

- You can find the recipe for my Basil Pesto here.

- About 10 minutes after removing pan from the oven, you can sprinkle with a little parmesan cheese for extra flavoring.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.