Ingredients
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1
-
1
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3 1/2
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2 1/2
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-
-
-
-
-
-
-
-
-
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Directions
Pineapple and Pinot Grigio Wine Jam,This is very tasty. Good on anything you’d put jam on. Great as a filling for a pineapple layer cake. Cooking time does NOT include the overnight setting.,Fantastic Jam. The only change I made was to use jam sugar (added pectin) instead of plain sugar. I make one batch as per the recipe and one batch with a sprinkling of red chilli flakes which has resulted in a wonderful sweet & sour jam that’s fantastic with ham.
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Steps
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1
Done
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In a Heavy Pot, Mix Together the Chopped Pineapple, the Grated Lemon Peel, the Lemon Juice (2 Tbsp), and the Wine. |
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2
Done
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Let Set Overnight. |
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3
Done
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the Next Day Put Pot on a Medium Flame and Bring to a Mild Boil. |
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4
Done
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Add the Sugar and Bring Back to a Boil. |
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5
Done
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Continue to Boil For About an Hour or Until the Jelly-Stage Is Reached. |
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6
Done
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If Desired, Use a Potato Masher to Break-Up the Larger Pineapple Pieces. |
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7
Done
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Ladle Into Jars, Seal and Water Bath Process For 10-Mins. |
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8
Done
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When Processed, Invert the Jars to Cool For an Hour, Then Upright Them. This Prevents All Pineapple Chunks from Floating to the Top of the Jar. |
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9
Done
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This Yields 3 Half-Pints With a Little Left Over For the Fridge. |
