More jam (raspberry and pineapple)

Raspberry and Pineapple Jams (click to enlarge)

Now I love it when we have fruit that we haven’t finished eating or that has gotten a bit too ripe for our tastes.
Now I get to use it to make micro batches of jam!

We had 2 half-pints of raspberries, so that made 1 half-pint jar of jam.
We also had 1.5 cups of fresh pineapple leftover, so that made 3/4 of a half-pint jar of jam.

Delicious. I didn’t seed the raspberries because it’s too much work, but it makes for a very seedy jam.
Maybe next time I’ll mash them and get rid of some of the seeds before I cook it.

Ingredients for Raspberry Jam:
2 half-pints raspberries
8 tbsp sugar
1 tsp lemon juice

Ingredients for Pineapple Jam:
1.5 cups fresh pineapple (make sure to mash it or blend it first, chopping doesn’t break it down enough)
6 tbsp sugar (this pineapple was overripe and very sweet, didn’t need more sugar)
2 tsp lemon juice

Cook each batch in a small pot at medium heat. Let cook at rolling bubble until thickened and the spoon is coated with jam when removed from pot. pour into sanitized half-pint jelly jars. Refrigerate after vacuum seal is set and jars are cooled.


Roast Pork II: with Hosin sauce and Grilled Pineaple

A great way to use the leftover roast pork tenderloin…
from Everyday Food’s Great Food Fast cookbook p.223, “Glazed Pork Tenderloin with Pineapple”. Thank you Chica for giving me this book for my bday!

I grilled up some pineapple slices, then sliced up the remaining tenderloin and brushed their hoisin sauce on it and tossed it on the hot grill pan for a couple of minutes (and then to a warm oven until everything was ready).

Hoisin sauce:
3 tbsp dark hoisin sauce
2 tsp fresh grated ginger
1 clove garlic, minced
1 tsp dijon mustard

I added the letover pineapple juice from the container to the sauce up and put the remainder on the side.

They give a recipe for an additional quick ginger sauce for the side, but I just used the leftover hoisin mix with the pineapple juice. Chris couldn’t stop eating… 🙂

Quick Ginger Sauce:
2 tbsp dark hoisin sauce
2 tbsp pineapple juice
2 tsp grated fresh ginger
1 tsp soy sauce
fresh ground pepper