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.
- There are only two of us for the majority of the time. We don’t need a dozen jars of jam.
- 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!
- 1/3 cup cider vinegar
- 1/4 cup brown sugar
- 2 Tb. finely minced sweet onion
- 1-1/2 cups diced pineapple
- 1/8 tsp. cayenne pepper
- Combine vinegar and sugar in small saucepot over medium heat.
- Stir occasionally until sugar dissolves.
- Add onion and simmer for 3 minutes.
- Add pineapple and cayenne, bring to a boil.
- Return to a simmer, stir occasionally for 40 minutes.
- Transfer to a serving dish and refrigerate for at least an hour before serving.
- I tend to prefer mild heat; you may need to use more cayenne pepper.
- The cayenne pepper I use is on the hot side. If using regular chili powder, more may also be needed.