Roasted Pineapple Jam

Roasted Pineapple Jam

Following the success of our Roasted Strawberry Jam, I knew I would be experimenting with making another slowly roasted and caramelized fruit jam and last week provided another opportunity when very large, ripe, sweet golden pineapples were on sale at our local market. I not only started thinking about using the pineapple to make this beautiful jewel-like jam but also about using that jam in an ultimately delicious Pina Colada Cake. Be sure to check that indulgent recipe out too.

The jam turned out beautifully! I've since enjoyed it very much on my morning toast and also this morning on some leftover Buttermilk Biscuits leftover from our barbeque dinner last night, which i quickly warmed up in the oven, slathered on some melting butter and topped with this golden, luscious jam. It was a bit of an indulgence this morning but I just could not resist...can you blame me?

• 1 whole large golden pineapple, the riper the better
• 1 cup white sugar
• 1/4 tsp cinnamon
• 2 tbsp vanilla extract

You will want the pineapple to resemble a "crushed pineapple"consistency like that found in canned pineapple. I peel, core and cut the pineapple into bite sized pieces and then pulse them in a food processor just a few times to break them into smaller pea-sized pieces.

Add the prepared pineapple to a glass roasting pan alone with the other ingredients and stir well.

Roast at 350 degrees F for up to a couple of hours or longer depending on the water content in your pineapple. When the liquid has practically disappeared, it is done. Stir it occasionally and watch it closely, especially toward the end of the roasting time because the concentrated sugars can burn very quickly. Cool completely before serving. Makes about 4 cups.