Pineapple Jam

I have just begun (with 6 days remaining) Kristy's Wedding Cake Extravaganza.



The glory of having my new job is that when we are slow, I can come home. Don't have to wait around and plod through service every night. Since I was out early after brunch (today's pastries: cheddar-apple scones. pear and dried fruit compote filled puff pastry turnovers, coffee muffins with espresso glaze, and pumpkin-cinnamon rolls), I came home and made pineapple jam for the filling in the two carrot cakes for KWCE. Going to try to bake a few layers tonight of whichever cake I have ingredients for here in the house. Looking around I think I might be SOL. Gotta hit Costco on the way home tomorrow . . . .


Pineapple Jam
1 large pineapple
3# sugar
2 pouches liquid pectin (2 come in one box)
couple of pinches of kosher salt
optional:
     1 vanilla bean, split and scraped
     cinnamon
     allspice
     clove
     ginger
     nutmeg
     black pepper
     lime zest
1. Clean and rough chop pineapple. Pulse in food processor until finely chopped. Measure out 1# 5 1/2 ounces pineapple. (Utilize the remainder in fancy rum drinks that are suitably garnished with an umbrella or use to construct a marinade for skirt or flank steak.) Place the pineapple in a large saucepan. Add sugar, salt, and spices as you desire.

2. Bring to a boil that you can't stir down.

3. Add the liquid pectin. Stir. Return to the boil and keep it there for 1 minute, stirring constantly.

4. Jar and process according to USDA guidelines or pour into heatproof containers, cool slightly, cover, refrigerate, and use within 3 weeks.