Pineapple Preserves

Welcome back!

Today, we have another great recipe for fruit preserves: this time with pineapple! We did this a couple times because sometimes, you just get a pineapple that isn't good: it's too sour, or maybe it's a little funky. Fortunately, if you make it into preserves like this, you can get rid of all that, and you get delicious jam that you can add in various dishes and store for a long time!

Pineapple Preserves

Ingredients:

It largely depends on how sour your pineapple is (it can really vary!) and also how sweet you like the jam to be. We did this twice, one with a more sour pineapple, one with a less sour, but not particularly sweet pineapple.

More Sour Pineapple (about 3.5:1 pineapple to sugar):

850 grams pineapple
250 grams sugar

Less Sour Pineapple (about 5:1 pineapple to sugar):

800 grams pineapple
160 grams sugar

Directions:

Chop the pineapple into small pieces. They'll shrink about halfway during the cooking process so that'll give you an idea of how big you want to chop your pineapple.
Put all the pineapple and sugar into a Dutch oven. Cook on medium-high heat until boiling.
Once boiling, turn the heat down to low and simmer until the proper consistency has been reached, stirring occasionally.
Store into sterilized containers to store for a long time!

This can really go with a lot of things: we've put it in a cake and made a Sopapilla Cheesecake variation with it. It's also just great for eating just with some bread! The combination of sweet and sour that the pineapple has is really delicious, even if the pineapple you make it with is not! A couple of notes: if you want to make a more spread-able, jam-like version, put the pineapple in the food processor to chop it up a little more before cooking it, but not to the point of pureeing the pineapple. Also, if you are using a sweeter pineapple, you can add less sugar and even a little bit of lemon juice.

-Chefpo

Comments

Brownie Cheesecake

Welcome back to Chez Chefpo! Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...

Filipino Chicken Adobo

Welcome back! Today, we have a traditional Filipino dish: Chicken Adobo! Adobo is a very classic Filipino flavor involving vinegar, peppercorns, and bay leaves. It's used for many different types of meat; pork is another very common choice. The dish should not be confused with a Spanish variety of adobo, which has a similar concept but different ingredients - there's a heavier emphasis on spices like paprika and oregano. Filipino Chicken Adobo Ingredients: 2 pounds chicken drumsticks 1/2 cup rice vinegar 1/3 cup soy sauce 6 cloves garlic, minced 1 tablespoon whole black peppercorns 3 bay leaves 2 tablespoon sugar Directions: Prepare the marinade by adding in all the ingredients except for the chicken. Mix this together. Put the chicken in and let it marinade for a few hours, preferably overnight so the flavor really soaks in. Take the chicken out. Keep the marinade! In an oiled pan, sear the chicken for 2 minutes on each side (imagine that the drumsticks have two sides). Remov...

Hash Brown Egg Cups

This is the first post here! This little group of Chefpos is going to bring you all some great tasty recipes and some tips and tricks in making them! Today, we made some crispy hash brown cups with eggs, which is a simple, yet delicious recipe. Hash Brown Egg Cups Makes 6 Servings Ingredients: Cups: 12 oz shredded hash brown potatoes (store-bought/frozen) 2 tablespoons of melted butter or cooking oil for a lighter flavor 1/4 to 1/3 cup of shredded cheddar cheese Pepper, garlic powder, and onion powder to taste Filling: 6 Eggs Salt and pepper to taste Optional: bacon, chives, cilantro, more cheese. Directions: Preheat oven to 375° on airfry mode (Breville Smart Oven Air) or 400° on bake. Mix together all the ingredients for the cups in a medium-sized bowl. Grease the muffin p...

Search This Blog