Serves: Makes 6-250ml jars
I picked up the Canning Kitchen by accident. I certainly didn’t push the cart by it seven times and then sneak it under the baby pajamas and deliberately avoid looking at it as the cashier scanned it at the checkout. Nor did I say the words, “oh this old thing? I’ve had it forever!” I most definitely didn’t buy another cookbook to add to the growing collection overflowing out of our tiny house on the prairie. Not me.
But you should. Because it’s really delicious and inspiring. They are all small batch, which I love, and the book is quite instructive for new Jammers like me. Yes, I just referred to myself as a Jammer. You can be a Jammer too. It’s an elite and selective club but we can make room for you. If you bring some pie. And maybe some chocolate.
You Will Need
- 2 1/2 lbs naval oranges
- 2 1/2 cups finely diced fresh pineapple
- 6 cups water
- 6 cups granulated sugar
Read the steps in Amy’s own words here:
Mine didn’t quite set all the way, but I was a tad impatient and should have boiled it a bit longer. Don’t forget to do a set test. That being said, it’s lovely and I put it on everything. We had it on chicken the other day and I’ve just taken a batch of Magic Muffins out of the oven that feature this. Definitely worth making.