I have been told many a time that I am nuts for “preserving” so much. It’s true. I probably am nuts. But if, after 30 different attempts to make the perfect jam, I come up with this, all the other attempts were worth the effort. And the most beautiful part about this one (except that I don’t have pictures) is that it is a freezer jam recipe and shouldn’t take more than 20-30 minutes to prepare.
I have virtually no pictures because I still have not yet realized that I should document everything I ever make, even if it tastes like garbage, because on occasion, I will have these breakthrough moments that if documented, will make all the difference. The pictures were taken ex poste facto, I’m sorry to say.
This is a recipe for pineapple orange rosemary jam. I know, it sounds ridiculous, but that is only because it has rosemary in it. I wouldn’t have thought twice if it was just pineapple orange jam, so then I wouldn’t have made it, and this post wouldn’t exist, and I would not have had my most delicious bowl of yogurt in my life tied only with yesterday’s identical bowl of yogurt.
Pineapple Orange Rosemary Jam
3 1/2 cups sugar
1 sweet orange (I used a cara cara navel because that’s what I had)
1 1/4 cups finely chopped fresh pineapple (thank heaven for food processors)
1 pouch liquid fruit pectin
4 sprigs fresh rosemary (and no, I have no idea how much a sprig is)
1. Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes. (Apparently warm sugar dissolves better, which is especially good when using the organic evaporated cane juice that rebels against dissolving)
2. Remove thin outer rind from orange with vegetable peeler and cut into fine strips with scissors or sharp knife; OR zest it how ever you want. Squeeze juice from orange. Place orange rind and juice in a large bowl. Stir in pineapple and sugar and let stand for 10 minutes, stirring occasionally.
3. Stir in pectin, stirring constantly for 3 minutes.
4. Insert sprig of rosemary into each jar or plastic container. (And if you’re putting it all into one container, you might not need the full 4 sprigs, but don’t skimp either. The rosemary imparts this gorgeous subtle flavor that improves the whole jam.) Ladle jam into jars or plastic containers to within 1/2 inch of rim. Cover with tight fitting lids. Label jars and let stand at room temperature until set, up to 24 hours.
5. Refrigerate for up to 3 weeks or freezer for longer storage.
Makes 4 cups.