canning
About 10 years ago I was completely intimidated by, even the thought of, canning. It had never occurred in my house while growing up and the process of sterilizing the jars seemed like rocket science to me! Then something happened so that I could no longer avoid it. We had a peach tree in our yard and branches were breaking off the tree on a daily basis from the weight of so many ripe and juicy peaches. And guess what? I discovered that not only was canning no big deal or some painstaking process, it was actually fun!
This sauce is wonderful when eaten either savory or sweet. I use it as a glaze and accompaniment for baked ham during the holidays. When heating the sauce to glaze the ham, just stir in one finely minced jalapeno pepper to spice it up a bit.
It is unbelievably delicious and decadent when warmed and spooned over grilled bananas, along with a little warm caramel sauce!
Or use it at room temperature or cold spooned over ice cream or stirred into plain or vanilla Greek yogurt.
The darling little canning jars make a cute name “place card” or party gifts to hand out to your guests as they are leaving your home after a special dinner or holiday meal. Happy canning!
our overloaded peach tree!
Pineapple Ginger Sauce
1 1/2 cups sugar
1 cup water
1 pineapple, peeled, cored, and cut into bite-size cubes
1/4 cup diced crystallized ginger
In a heavy pot combine the sugar and water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220 degrees on a candy thermometer.
sugar syrup reaches 220 degrees
Stir in the pineapple and the ginger and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until it registers 220 degrees on a candy thermometer.
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