Paradise Preserves

Summer. Sun. Sweet, ripe, fruits. This is what's going to come to mind when you try this Paradise Preserve. Pineapples were on sale at the store. Beautiful, juicy pineapples that were both sweet and tart. I grabbed a few, I knew I wanted to eat some fresh and make preserves with them also. I wasn't sure how to do it. This is my first "let's wing it" preserve recipe.
Here are some thoughts-
It's good. You can taste all the components, the pineapple, the coconut, the lime zest gives a pop of flavor. The pineapple was perfect to make preserves with! Even without pectin, this set up beautifully. I used a candy thermometer to make sure I boiled it long enough.
It's on the tart side so, if you don't like that cut the lemon juice/lime juice. I like tart. 

  I ended up using Cream of Coconut concentrate, for the coconut part of this recipe.The coconut flavor was perfect, for the girls and I. I also used a coconut milk powder, which is just coconut milk in powder form. DH isn't a fan of coconut and said it was too coco-nutty. So it was good for me, maybe a tablespoon or two less coconut for someone who doesn't like as much coconut. I wanted the flavor of coconut, but not the texture. So I didn't want to use flakes or coconut. A friend of mine suggested the cream off the top of a can of coconut. I think that would be perfect, next time I'll try that, instead of the concentrate and powder. I also added a splash of Vanilla Extract that I made.

The preserves are great on toast, on cream cheese and crackers, I bet you could glaze a ham with it also. I'm so excited, I made 9, almost 10 jars (eight ounces each). I know we'll have pineapples to eat fresh over the summer, but in the winter, these jars will be a welcome treat!

Blueberry Vanilla Bean Preserves

This is my first time making preserves to can. I have made it to freeze before though. We had gone berry picking and I no longer have my deep freeze plugged in, so I had to do something. I didn't have pectin and didn't want to go out and get any. I used my candy thermometer instead, after someone posted this link for me from the National Center for Food Preservation. My jam came out perfect, I was so excited, lame, but excited! I used this recipe here from Well Preserved. It is so very good. The blueberries really shine, the dark brown sugar give it depth, and I added a whole split vanilla bean. MMMM. I don't normally eat preserves, but so good. Summer in a jar!

Speaking of summer, we're having a wonderful one. My mom is here. We're sort of moved into a different home. We've taken the girls berry picking, to the splash pad, the gardens, cooked with them, gone to the library, and so much more.
I am packing lunches for us but I haven't taken pictures! I'll be back in the swing of things come the school year!

Do you think we got enough berries?

 Now that I've gotten over my fear of canning (thanks to some wonderful friends, answering my many questions!), I'm going to try tweaking this to use less sugar and still leave out pectin. But if I can't do it without keeping the flavor the same I won't, it's too good! And stay tuned for more jams/preserves/chutneys and more! I'm sure I'll burn out soon ;).  But please try this one! It's so yummy. If you don't want to can the preserves, you can always store them in the fridge and consume them, I'd say within 2 weeks? *I'm going to try this with less sugar next time, it's yummy, but on the sweet side for us.*
I hope you all are having a wonderful summer. What are your plans? What have you been up to?