Pineapple confiture & my best canning tips
Ever since I was a little girl we used to do preserves with my mom: from pickled cucumbers to marinated beets, homemade confitures and ready to serve ratatouille, we used to make them all. See, canning is a big part of my Polish heritage, and something that makes a home feel so much more cozy during the winter months! Sure, you can buy everything ready now, but the taste is just not the same. Not to mention the fact that while canning at home, you can really control all the ingredients and the nutritional value!
So while now, as a mom of three, I may not have time to make all the preserves I’d like to, still every year I do a little something. Earlier this month I made Polish cucumbers with my mom, and now I want to share with you my all time favorite Pineapple confiture recipe. See, Pineapple confiture is hard to find and if you do get it, it’s usually packed with sugar.
Now, my recipe is super easy to make, and it’s like sunshine in a jar!
Disclosure: this post was brought to you by Bernardin, all opinions remain my own.
Canning is really easy, but you need to remember that it’s all about preparation and using the right tools for the job! I think that using the canning starter kit from Bernardin is the best way to get in to canning! Also, if you’re a busy mom like me, then you can divide it in two days: cook the fruits in the evening, and then the next day start canning.
What you’ll need for your own sunshine in a jar – aka Pineapple Confiture:
- 2 large Pineapples
- 2 cups sugar
- 1 tablespoon lemon juice
- One package of Pectin
Start by cutting pineapple in large pieces,and then using a food processor or a blender turn it into a chunky pure. Pour to a large pan, add sugar and let cook until boiling. Turn down the heat to medium low and let it simmer for another 20 minutes. On the side mix Pectin with 3/4 cup of boiling water until dissolved, and then add it to the cooking pineapple mixture,mix it in well and then let it cook for 2 more minutes, and then take it off the heat. ( You can proceed to canning right away, or let it wait overnight – however in the morning when you’ll be ready make sure to heat it up but don’t let it boil. ) Now, follow the steps for canning attached to the Bernardin starter kit like I did.
You can use this Pineapple confiture for your morning toast, or as a part of a yummy yogurt Parfait! Though to be honest, it’s delicious straight from the jar!
Now, don’t you think that mornings are a bit better with a homemade confiture? Well, I thought so!
This post was brought to you by Bernardin, all opinions remain entirely my own.