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Pineapple-Sage Preserves

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"There is, indeed, an herb called pineapple sage. It smells and tastes just as it sounds: like the happy marriage of the sweet tropical fruit and the hearty Thanksgiving herb. These preserves achieve a similar effect with plain old pineapple and garden-variety sage. Try some as a sauce with baked ham or grilled trout, a topping for a banana split, or a filling for layer cakes."

List of Ingredients

◦ 1 (1-pound) fresh pineapple, peeled and cored
◦ � cup loosely packed fresh sage leaves, rinsed, dried, and tied in cheesecloth
◦ 3 tablespoons lemon juice
◦ 3 � cups sugar
◦ 1 (3-ounce) package liquid pectin


Recipe

Sterilize jars, and prepare lids.

While jars are boiling, chop pineapple to measure 2 � cups pineapple and juice. Place in a 6-quart stainless steel or enameled Dutch oven. Add sage, and bring to a boil; remove from heat, cover, and steep 10 minutes.

Remove and discard sage and cheesecloth. Stir in lemon juice and sugar. Bring to a rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat; stir in pectin. Let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal, and process jars, leaving � inch headspace and processing 10 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to one year. Refrigerate after opening.


Makes about four �-pint jars for the shelf