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Pineapple Butter with Vanilla and Cardamon

Source of Recipe

Krisjmp1967


List of Ingredients

Pineapple Butter with Vanilla and Cardamon


1 lb frozen pineapple (or fresh if that's what you have)
1 cup of Gala or Fuji apples, skin on and diced
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 cup water
1 tablespoon packed brown sugar
1/4 cup vanilla bean sugar



Recipe


Put the frozen pineapple, apple, lemon juice, vanilla extract, cardamom and water into a medium sized saucepan.

With the lid on, bring the mixture to a gentle simmer over medium-low heat.

Cook the mixture, stirring every couple of minutes with a wooden spoon (remember- pineapple is acidic- a metal spoon might alter this mixture's flavor), until the fruit is completely softened- about 30 minutes.

If you are making this with fresh pineapple, your cooking time will vary- so keep an eye on it!

I happened to have a bag of frozen pineapple from Trader Joe's, so that's what I used.

Once mixture is cooked and soft, carefully add to a food processor or blender and puree until it's completely smooth.

Pour the purée back into into the pan and add the brown sugar and vanilla bean sugar.

Of course, plain granulated sugar will work, should you not have vanilla bean sugar- but I might up your extract to 1 1/2 teaspoons.

Cook over low heat, uncovered, until the sugar dissolves.

Bring the mixture back to a gentle simmer and cook 8-10 minutes while stirring occasionally.

You are looking for a nice and thick texture with no water left in the pan.

Keep an eye on this process- it can easily burn from all the sugars.

Once mixture is thickened and water has evaporated, remove from the heat and carefully pour into your cleaned and dried glass jar with a tight fitting lid.

A Ball Jar is perfect.

Fasten lid and allow to sit at room temperature or until you hear the "POP!" from the lid.

This means the jar is sealed.

This should take about 30-40 minutes on your counter.


*Will store in the fridge for up to 3 weeks.