I just finished the last jar of Ambrosia Conserve that I eat with my homemade yogurt in the mornings and before I have withdrawals from lack of pineapple and coconut in my breakfast every morning I dashed to the fruit stand for a fresh pineapple and some oranges so I can replenish my pantry with some of the best tasting sunshine around.
When you mix it with yogurt and top off with some homemade granola you just can’t beat the flavors and you can’t get this on any store shelf.
I use the recipe from Balls Complete Book of Home Preserving. So here goes.
based on recipe from Balls Complete Book of Home Preserving
5 cups chopped fresh pineapple that has been peeled and cored
2 medium size oranges- grated zest and juice
5 cups granulated sugar
1 cup flaked coconut, you can use sweetened or unsweetened
1 cup chopped maraschino cherries that have been drained
1/2 cup slivered almonds, I just coarsely chopped almonds I had in my pantry
This recipe makes about six 8-ounce jars. I always prepare an extra jar just in case. Get the canner filled with water and get the water heating up. Wash the jars, since we are water bathing the final product over 10 minutes it is not necessary to sterilize the jars. Place the lids and rings into a small saucepan of water, heat to boiling and then keep on low to keep lids hot.
In a large, deep stainless steel saucepan, combine pineapple, orange zest and orange juice. Bring to a boil over high heat, stirring constantly. Once the pineapple mixture has come to a boil,reduce heat and boil gently for about 10 minutes until the pineapple is softened, be sure to stir occasionally to prevent sticking.
Once the pineapple has softened, add the sugar to the saucepan and then increase the heat to medium-high, stirring until the sugar is dissolved. Bring the sugar pineapple mixture to a hard boil, meaning you can’t stir down the mixture when it is boiling. Boil, stirring frequently, until the mixture thickens, this should take about 15 minutes.
Now stir in the cherries, almonds and coconut, return the mixture to the stove and return to a boil. Boil for 5 more minutes. Remove from heat and test to see if you are at “gel” stage. If the gel stage has been reached, skim off foam.
Ladle the conserve into the prepared jars, leaving 1/4 inch head space. Remove air bubbles and adjust the headspace if needed, by topping off with hot conserve.
Wipe rim. Center the lid on jar, place ring on jar and screw band down until resistance is met and then increase until finger-tip tight.Place jars in hot boiling water canner, be sure the jars are completely covered with water. Bring canner back up to a hard boil and then start the timing. Boil for 15 minutes in covered canner. Remove from heat after 15 minutes. Remove lid, but leave jars in canner for 5 minutes, this keeps the product from boiling out of jars when you remove from the hot water.Place hot jar in draft free location, I cover with a clean dish towel and leave the jars undisturbed until cooled completely. The most exciting part is hearing the “pop” of the jars sealing, you can tell if they are sealed if you press down the center of the lid and there is no movement or the jar is slightly concave in the center. I leave them for 24 hours. After that wash exterior of jars, remove the rings and store in your pantry. If any jars did not seal, place in the refrigerator and eat within three days.
Verdict: All six jars sealed, I only photographed three of the final jars as that was what I could carry outside for a picture in the natural sunlight and not drop my camera . This stuff is so good! If you do not like yogurt, try it on a fresh croissant, warning you can’t eat just one with this tasty sunshine. If you want to try a different recipe for pineapple this is a great one to add to your pantry.