This isn’t your regular old jam you’d use in PBJ; this quick & spicy pineapple jam is made for your charcuterie tray.
Reading the article from when I originally published this recipe made me reflect on how things change. (I won’t go into the impact of COVID, as I’m just going to focus on weather. Otherwise I’d be here a while.) Three years ago we were new to our loft and experiencing a traditional cold and snowy New Hampshire winter. This year the bulk of our winter was spent in Hot Springs. I had to scrape frost off my car twice. TWICE. And neither was a heavy frost. However, that doesn’t minimize my excitement for the warmth of summer. It just starts sooner down here, which is fine with me. So, although we’ve had summer-like weather for a couple months, it’s still good to make a batch of this jam and enjoy the technical arrival of summer.
The original post from April 2017
My mission to make spring arrive soon wasn’t short-lived. After a winter that alternated between bitingly cold and oddly warmer temperatures, dry pavement and intense blizzards, I have been anxious for consistently nice weather to arrive. Perhaps if I stopped making hearty soups that simmered on the stove all day, Mother Nature would know it really was time for green grass and sunny skies.
What dishes could I make to encourage winter to end? A salad is a good start but also not the only option. I began to wonder if I could make some sort of preserve or jam in a small quantity. Being empty nesters in a smaller home, I didn’t need to make an entire batch of it for two reasons.
- There are only two of us for the majority of the time. We don’t need a dozen jars of jam.
- I have less storage space. I might stock up on Prosecco, but I don’t necessarily need to stock up on preserves.
With these thoughts in mind, I considered other quick jams I’ve made. All I need is a small pot on the stovetop that produces enough to store in one small container in the refrigerator and that can be eaten within a week or so. If I want to be sure that it doesn’t linger, I simply make it part of a Tapas Monday menu. We are both suckers for crackers, cheese, and preserves.
The only other decision to be made was the type of fruit to use. Having a pineapple, bought on sale, hanging out on the counter waiting to be used was inspiration enough. I would transform it from delicious fruit served on its own to delicious jam. Not wanting a jam that was overly sweet or more appropriate for toast, I added just a pinch of heat. It’s amazing what spice can do to change a recipe from something of a breakfast item to something that is more tapas-focused. Related blogs here.
This quick & spicy pineapple jam didn’t even last a week. I may have to double it next time!
Want another, even faster way to incorporate pineapple with your cheese and crackers? Try Balsamic Roasted Pineapple.
Quick & Spicy Pineapple Jam
Ingredients
- 1/3 cup cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons finely minced sweet onion
- 1-1/2 cups diced pineapple
- 1/4 teaspoon chili powder
Instructions
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Combine vinegar and sugar in small saucepot over medium heat.
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Stir occasionally until sugar dissolves.
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Add onion and simmer for 3 minutes.
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Add pineapple and cayenne, bring to a boil.
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Return to a simmer, stir occasionally for 40 minutes.
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Transfer to a serving dish and refrigerate for at least an hour before serving.
Notes
