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Quick & Spicy Pineapple Jam

by Michele Pesula Kuegler | April 21st, 2017 | Appetizers, Recipes, Spreads & Sauces, Tapas Monday
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My mission to make spring arrive soon wasn’t short-lived. After a winter that alternated between biting cold and oddly warmer temperatures, dry pavement and intense blizzards, I have been anxious for consistently nice weather to arrive. Perhaps if I stopped making hearty soups that simmered on the stove all day, Mother Nature would know it really was time for green grass and sunny skies.

What dishes could I make to encourage winter to end? A salad is a good start but also not the only option. I began to wonder if I could make some sort of preserve or jam in a small quantity. Being empty nesters in a smaller home, I didn’t need to make an entire batch of it for two reasons.

  1. There are only two of us for the majority of the time. We don’t need a dozen jars of jam.
  2. I have less storage space. I might stock up on prosecco, but I don’t necessarily need to stock up on preserves.

With these thoughts in mind, I considered other quick jams I’ve made. All I need is a small pot on the stovetop that produces enough to store in one small container in the refrigerator and that can be eaten within a week or so. If I want to be sure that it doesn’t linger, I simply make it part of a Tapas Monday menu. We are both suckers for crackers, cheese, and preserves.

The only other decision to be made was the type of fruit to use. Having a pineapple, bought on sale, hanging out on the counter waiting to be used was inspiration enough. I would transform it from delicious fruit served on its own to delicious jam. Not wanting a jam that was overly sweet or more appropriate for toast, I added just a pinch of heat. It’s amazing what spice can do to change a recipe from something of a breakfast item to something that is more tapas-focused. Related blogs here.

This jam didn’t even last a week. I may have to double it next time!

Quick & Spicy Pineapple Jam

Yields 1
Sweet & spicy pineapple jam, perfect to serve with cheese & crackers


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Prep Time
10 min

Cook Time
50 min

Total Time
1 hr

Prep Time
10 min

Cook Time
50 min

Total Time
1 hr

Ingredients
  1. 1/3 cup cider vinegar
  2. 1/4 cup brown sugar
  3. 2 Tb. finely minced sweet onion
  4. 1-1/2 cups diced pineapple
  5. 1/8 tsp. cayenne pepper
Instructions
  1. Combine vinegar and sugar in small saucepot over medium heat.
  2. Stir occasionally until sugar dissolves.
  3. Add onion and simmer for 3 minutes.
  4. Add pineapple and cayenne, bring to a boil.
  5. Return to a simmer, stir occasionally for 40 minutes.
  6. Transfer to a serving dish and refrigerate for at least an hour before serving.
Notes
  1. I tend to prefer mild heat; you may need to use more cayenne pepper.
  2. The cayenne pepper I use is on the hot side. If using regular chili powder, more may also be needed.
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