On Monday when I shared my mango lime muffins, I mentioned that I served it with pineapple jam. I received a few requests for the recipe, so I whipped up a fresh batch just for you. My grandma used to make pineapple jam for my mum. As a kid, my mum was the pickiest of eaters. It was almost impossible for my poor grandmother to keep her oldest daughter fed. The few things mum wouldn’t cringe at were pickles, ginger ale, bread, and sweets. Maybe that’s why grandma Crain made such great bread and desserts.
I was the polar opposite of my mum growing up. She had no problem feeding me as I’d eat just about anything. Maybe picky eating skips a generation, but I really hope it will skip two. If I ever had a child that refused to eat anything but pickles, I think I’d pull my hair out. Although who knows, maybe it would introduce me to the canning business.
Mum is now a lot more adventurous with food and I like to take some credit for that. I’m always suggesting new things to try, and I’ll take her to an ethnic restaurant any chance I get. Most of the time she is pleasantly surprised with the new foods she tries.
This Sunday is mother’s day and I wanted to share a recipe that I know mum would enjoy. If I was home to celebrate with her, I’d treat her to breakfast in bed with this pineapple jam spread over fresh bread and a tall glass of gingerale. Maybe a pickle or two for good measure.
I’m so thankful to have such an awesome mother. She has always been incredibly kind and loving. I honestly couldn’t have asked for a better woman to be my support system. She is my best friend and always will be.
I would like to wish a happy mother’s day to all the incredible women in my life. Happy mother’s day mum, gran, and Caye. You all inspire me so much. I hope you have a great weekend!
Pineapple Quince Jam
- 1 ¼ cup fresh pineapple, grated
- 1 cup fresh quince, grated
- 1 ¼ cup water
- juice from one lemon
- ¼ tsp. lemon zest
- 2 cups sugar
Peel pineapple and grate the flesh with a cheese grater. Grate the quince (including the peel) with a cheese grater and set aside.
Place the grated pineapple in a medium saucepan with 1 ¼ cup water. Bring to a slow boil over medium low heat. Simmer for 25 minutes.
Add grated quince and simmer for an additional 10 minutes until the flesh becomes pink.
Pour the sugar, lemon juice and lime zest into the saucepan and continue to cook on medium low for 35-50 minutes stirring occasionally.
Place the jam in a disinfected mason jar and store for up to three months.
*To disinfect a mason jar wash and dry with hot water. Preheat oven to 200 and place the jars in the oven for 10 minutes. Pour boiling water of the jar lids and soak for 10 minutes. Dry thoroughly.