Preserved: Pineapple-Raspberry Jam
I'm about to leave for vacation in south Florida and I've got summery, tropical fruits on the brain. Pineapple might not be the first flavor that comes to mind when you think of jam, but it is unexpectedly juicy and delicious. A handful of fresh raspberries add a touch of berry sweetness and a lovely pink hue.
Ever since I was little, I've counted tart, tangy pineapple among my favorite fruits. But aside from baking pineapple upside-down cake every once in a while, I very rarely cooked with it. Just recently I started thinking about how delicious pineapple would be in a jam. Imagine it slathered over warm banana bread, cranberry muffins, or coconut cake.
Instead of making a straightforward pineapple jam, I decided to incorporate a few other flavors. I picked raspberries because they are a more traditional, jammy fruit. I know they're not in season in the U.S. right now, but hear me out—you only need to splurge on one 6-ounce package for the entire batch of jam. I also tossed in a couple of tablespoons of freshly grated orange zest. The citrus acts as a subtle compliment to the predominant berry and tropical flavors. Feel free to swap strawberries for the raspberries, and lime or lemon zest for the orange. Two tablespoons of dark rum would add a grown up twist.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.