Saturday, September 1, 2007

Pineapple and Pinot Grigio Wine Jam

1 pineapple, approx. 3-cups chopped
1 lemon, juice and zest of, grated
3 1/2 cups sugar
2 1/2 cups pinot grigio wine

In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
Let set overnight.
The next day put pot on a medium flame and bring to a mild boil.
Add the sugar and bring back to a boil.
Continue to boil for about an hour or until the jelly-stage is reached.
If desired, use a potato masher to break-up the larger pineapple pieces.
Ladle into jars, seal and water bath process for 10-mins.
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.
This yields 3 half-pints with a little left over for the fridge.

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