Refrigerate for up to 3 weeks
Freeze up to 6–8 months
Water bath can for shelf storage (10 minutes)
Serving Ideas:
Spread on warm biscuits, toast, or croissants
Use as a cake filling or cheesecake topping
Swirl into yogurt or oatmeal
Pair with creamy cheeses like mascarpone or brie
Pineapple Coconut Jam
Ingredients:
3 cups crushed pineapple (fresh or canned, drained if using canned)
1 cup granulated sugar
1 tbsp lemon juice
1/2 cup full-fat coconut milk or cream of coconut
1/2 tsp vanilla extract (optional)
1/2 packet pectin (optional, for thicker consistency)
Instructions:
1. Combine ingredients: In a saucepan, mix pineapple, sugar, lemon juice, and coconut milk. Stir well.
2. Cook the mixture: Bring to a gentle boil over medium heat, stirring often.
3. Thicken it: If using cornstarch, mix it with 1 tbsp water to make a slurry and stir it in. If using pectin, add according to instructions. Simmer for 15–25 minutes until thickened.
4. Flavor boost: Add vanilla extract near the end of cooking if desired.
5. Cool & jar: Let it cool slightly and pour into sterilized jars. Refrigerate once cooled or can in a water bath for long-term storage.
Storage:
Refrigerate: up to 3 weeks
Freeze: up to 6 months
Water bath canning: 10 minutes for shelf-stable storage
Serving Ideas:
Spread on toast, bagels, or warm biscuits
Swirl into yogurt or oatmeal
Use as a filling for cakes or thumbprint cookies
Spoon over vanilla ice cream
Peach Bourbon Jam
Ingredients:
4 cups ripe peaches, peeled and chopped
1 cup granulated sugar
2 tbsp lemon juice
2–3 tbsp bourbon (adjust to taste)
1 tsp vanilla extract
1/2 packet (or 1 tbsp) fruit pectin (optional for thickening)
Instructions:
1. Prepare the peaches: Peel and dice peaches. Lightly mash if you want a smoother jam.
2. Cook the base: In a large saucepan, combine peaches, sugar, and lemon juice. Stir and bring to a boil over medium-high heat.
3. Add bourbon & vanilla: Once boiling, add bourbon and vanilla extract. Reduce heat slightly and simmer.
4. Thicken it: If using pectin, add it now and stir constantly for 1–2 minutes. Without pectin, simmer for 25–30 minutes, stirring frequently, until thickened.
5. Check the consistency: Test on a chilled plate—if it wrinkles when pushed, it’s ready.
6. Jar it: Pour into sterilized jars. Let cool before sealing or water bath can for long-term storage.
Storage:
Refrigerate: up to 3 weeks
Freeze: up to 6 months
Water bath can: 10 minutes for shelf-stable jam
Serving Ideas:
Spread on toast, cornbread, or biscuits
Pair with soft cheeses like brie or goat cheese
Glaze for pork chops or grilled chicken
Add to charcuterie boards
