Pineapple Rum Jam with Lime
Posted on 07 February 2013
I dream of tropical climes.
Ok, I realize that I am back in the Mediterranean climate of the Bay Area so I (arguably) have little right to complain. This morning’s unexpected rain does not compare to the anticipated 20-something inches of snow in the Boston and New York metropolitan areas this weekend.
But it is generally in early February that I succumb to the doldrums of seasonal affective disorder. I am clinging to the fact that the beginning of Daylight Saving Time is only 4 1/2 weeks away.
Another — perhaps easier — option is to create tropical concoctions all winter long. This month’s Can It Up choice of frozen fruit required — nay, demanded! — that I use non-local fruit, preferably of the tropical variety.
This recipe recalls the very first preserves I ever made: pineapple lime jam. I used the jam cycle of the bread machine (who knew that existed?!) rather than the usual method. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination (adding alcohol makes everything better!), but the first jar of this batch is on its way to him.
I am off to use the leftovers to whip a luscious cocktail.