PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
COCONUT & PINEAPPLE COOLER
Enjoy this crowd-pleasing tropical cocktail with coconut rum, gin and pineapple juice. It will sit happily in an ice bucket for several hours, ideal for summer barbecues
Provided by Miriam Nice
Categories Cocktails, Drink
Time 15m
Yield (easily doubled or more)
Number Of Ingredients 7
Steps:
- Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.
- Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour. Screw on the lids and chill or set in ice buckets until needed - they will keep well for 4-6 hrs.
Nutrition Facts : Calories 230 calories, Fat 0.1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.1 grams fiber, Protein 0.4 grams protein, Sodium 0.02 milligram of sodium
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