Pineapple Ginger Jam

Isn't it amazing that you can reduce an entire pineapple into one jar? I guess I've got the jam bug. I haven't dived into canning yet...I think for now, one jar at a time works for me. I'll leave preserving for those of you with lush gardens and green thumbs (the way I'm always bumping into stuff, mine is more black & blue).

PINEAPPLE GINGER JAM

Makes 2 1/2 cups

1 1/2 cups sugar

1 cup water

1 (4 lb.) pineapple, peeled, cut into 1/4-inch rings, cored & coarsely chopped (about 4 cups)

1/4 cup finely chopped peeled fresh ginger

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1.      In a heavy pan combine the sugar and water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220° F. on a candy thermometer.

2.      Stir in the pineapple and the ginger and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220° F. on a candy thermometer.

3.      Leave chunky or blend until smooth. Store in glass jars in the refrigerator.

slightly adapted from Gourmet Magazine, May 1991

peeled pineapple
(just slice the thick skin off with a sharp knife)

sliced pineapple

chopped pineapple
(if you like your jam chunky, you might want to chop yours finer)

chopped ginger

sugar syrup

pineapple and ginger added

after about 20 minutes

after 1 hour
out comes the thunderstick (obviously I chose to blend mine)

jam

spreading on some matzo

golden and sweet
(the ginger gives it a small amount of kick that's excellent!)

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