martes, marzo 20, 2007

Marmalada de piña casera

[Homemade pineapple marmalade]

What do you do with fresh pineapples if you've some time to kill, some patience to spare, some really fresh fruit at hand, and some craving for good homemade marmalade that's not overly sweetened?

Well, one fine afternoon I had all elements of this combination and set off to work. It required cutting up the flesh of the fruit, and lotsa simmering and stirring on the stove. I don't remember how long it took but it was in the ballpark of an hour and a half to two hours, until the fruit mash is nice and soft and the juice is all reduced.

The fun part is adding just that tiny bit of sugar to taste and some lemon juice. I think I added that two tablespoon left of store-bought pineapple jam that I had, to add that little bit of gelatine consistancy. Don't know if it made any difference... but I added anyways. The end result of all that hard work was so worth it. Pure fruit that goes great on toast and Wasa crisps. If you get creative, it could garnish your dishes too, like a chutney of sorts.

One last note, I certainly had fun taking those shots. Experimental for me working with a manual SLR camera.

4 Hand-picked Olive[s]:

Anonymous pom d'api picked an olive...

Thanks for the advice for the women and I love tokyo and this country
bye see you later

4:25 p. m., marzo 21, 2007

 
Anonymous jo picked an olive...

look delicious, Kel!

6:17 p. m., marzo 22, 2007

 
Blogger *kel picked an olive...

hey jo, nice to see you here ;) we're gonna try meet again right? i leave next thursday for Tokyo. x k

8:56 p. m., marzo 22, 2007

 
Anonymous Paz picked an olive...

What could be better than pineapple marmalade. This looks great!

Paz

9:19 a. m., marzo 23, 2007

 

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