Something Old: Pineapple Butter

This recipe is one of the oldies, a recipe I made and posted long ago when I was still just sharing recipes with Facebook friends. In fact, it's been nearly two years since I first concocted this recipe.

So if you need something to top your Cream of Wheat (Chase's new favorite thing is jelly in his Wheat) or your beer bread, give this sweet little recipe a try. It also makes a great gift. Put it in a jar, tie it with a bow, and share.

Happy cooking!

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Pineapple Butter January 28, 2010

I’m stuck indoors! This is turning out to be quite the storm. Maybe not the Icepocalypse, but definitely something to keep us inside.

So instead of going crazy, I decided to try something I’ve been curious about trying for awhile: Making jam! Because I don’t have any kind of gelling agent, what I made is more like fruit butter than jam, but it is absolutely delicious and really easy.

While you can do this with fresh pineapple, dealing with one of those suckers is no party. And especially for a recipe like this, canned pineapple works just as well.

The pineapple butter can be stored for about two weeks in the fridge. But I know that mine won’t last that long!

Here’s what I did:

Ingredients

20 oz can chunk pineapple

2 Tbsp packed brown sugar

¼ tsp ground cinnamon

¼ tsp ground cloves

Ingredients

1. Drain pineapple chunks well. Roughly chop the chunks.

2. Place half of the pineapple into the food processor/blender. Pulse until pineapple are about the consistency of applesauce, wish some small chunks (more or less depending on your taste).

3. Add the second half of the pineapples and finish pulsing.

4. Put pineapple mush into a small saucepan over medium-low heat. Add brown sugar, cinnamon and cloves and mix well.

5. Cook until the mixture reaches fruit butter consistency. This will take about 15 minutes with occasional stirring.

6. Remove from heat and let cool before serving on toast, biscuits or even pork chops!