ananas jam with rosemary – WHB #265

days are so grey and cold lately, and I’m so longing for the spring.

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

500gr of ananas peeled and diced
2 sprigs of rosemary
200gr of sugar*
5-7gr of pectin**

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

brigida_ate:
*-** 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.

 I send this recipe to Haalo hosting this week’s herbal blogging

I wish to thank Kalyn from Kalyn’s Kitchen

for the WHB idea

and

 Haalo from Cook (almost) anything at least once

for giving me the chance to try doing

WHB in Italian