Recipes Magazine

Ananas Jam with Rosemary - WHB #265

By Brii
days are so grey and cold lately, and I'm so longing for the spring.
penisola di sirmione 2 jan  2010

basso lago 2 jan 2010

view of the lake from home
but just one look at my Mahonia, even with snow on it's leaves, makes my smile.
it is full of butts, and it tells my nothing can stop the spring from coming,
it just question of time.
the lust of spring and of yellow colour, the perfume of the rosemary, the only herb still life and strong, made me make this jam.
ananas jam with rosemary
ananas jam with rosmary - confettura di ananas e rosmarino
500gr of ananas peeled and diced
2 sprigs of rosemary
200gr of sugar*
5-7gr of pectin**
ananas jam with rosmary - confettura di ananas e rosmarino

put the diced ananas and the rosemary in a pot and cook slowly for ca one hour.
now and then mix delicately.
let cool and rest over the night in a cool place.
the next day, add the sugar and the pectin and put to cook again.
let  take a strong boil, mixing all the time let cook for 5-7min
skip the rosemary and pour in clean jars, close lids and put up side down to cool compleately.
will conserve for one year.
it is delicious on hard whole grain bread

ananas jam with rosmary - confettura di ananas e rosmarino

*-** you can add more sugar and skip the pectin if you prefer a sweeter jam
*-** add 120gr of sugar and 10gr of pectin if you prefer a bitter jam.
ananas jam with rosemary - WHB #265

 I send this recipe to Haalo hosting this week's herbal blogging
I wish to thank Kalyn from Kalyn's Kitchenfor the WHB ideaand Haalo from Cook (almost) anything at least oncefor giving me the chance to try doingWHB in Italian

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