We made the pineapple preserves as I hinted we would and it was a great success. A little bitter from the limes, salty, sweet and pineapply. I want to compulsively eat it straight from the jar, then smear it on toast, pour it on ice cream or Greek yogurt, and mix some in a cocktail. 4C chunks and mashed fruit 2C sugar 2tbl lime juice zest of 4 limes 1/2 tsp smoked salt 1/8 tsp cayenne pepper 2tsp calcium water 2tsp pectin
Cut pineapple into chunks and lightly mash some of it.
Before you start jamming make calcium water 1. Put 1/2t white calcium powder and 1/2C water in a small, clear jar with lid. 2. Store in refrigerator between uses. Lasts a number of months—discard if settled white powder discolors. 3. Shake well before using.
Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.
Prepare fruit. Measure fruit or juice into a stainless steel pot (or Le Crusseut, or copper if you are so lucky) with a lime juice.
Add proper amount of calcium water from jar into pan; stir well.
Measure sugar into separate bowl and thoroughly mix proper amount of pectin powder sugar. Bring fruit to boil. Add pepper and salt. Skim foam off the top and discard. Add your mixed pectin sugar and stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat. Skim off all foam that has formed at the top.
Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down. Lasts about 3 weeks to infinity once opened.
Notes: Pectin completes its jell when thoroughly cool. Color changes over time do not affect flavor or quality. Lemon juice will make your jam brighter, and is essential for color duration in strawberry jam. If mixture foams while cooking, add 1/2t butter or margarine per batch.