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  • Looking for recipes for jams and jellies

    4 posts, 4 voices, 797 views, started Sep 5, 2009

    Posted on Saturday, September 5, 2009 by Cynthia Schmidt


    • Diamond

      Specifically, Pineapple preserves. Or Pineapple marmalade. We have access to some wonderful pineapple here. I want to incorporate it into some of my candies but it needs to be cooked and preserved first for food safety. Today I used crushed fresh pineapple, added the juice of half a lemon, sugar and a little water and boiled the heck out of it. I think it was at around 200 degrees. Then I added some rum because spirits are a preservative like sugar is.

      Am I on the right track? Any suggestions?


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Sep 9, 2009
        • Thanks ladies! The pineapple filling was actually pretty good. The rum sets it off nicely but I need more pineapple flavor. I’m working with it. I blended it with dark chocolate and made a ganache out of it. I may try and use it with white chocolate but I already have my passion fruit filling which is white. I was hoping for something different.

          I appreciate your thoughts, though!

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