Every year since I started this blog a few years ago, I have participated in Steph Chows Jam Exchange. An annual event that takes place each summer, the exchange is a
One of the jams I made this summer was from Christine Ferber's Mes Confitures. This book has a collection of a number of intriguing combinations for jams and preserves, most of which I'll probably never get around to unless I start making more than one or two batches of jam a year. The translation of the recipes is sometimes suspect, and the conversion between grams and dry measurements seems a bit off, but the ideas for different jams are inspiring.
Since our toaster gave up the ghost some time ago, I wanted some way to use the jam to good effect. I thought it would give a tropical flair to some cheesecake, but wanted something in a more manageable size. Using a one-inch diameter biscuit cutter, I cut rounds from a ginger-snap crusted cheesecake and topped those with a spoonful of the jam. The eight-inch square cheesecake produced 16 bite-sized rounds (and some delicious scraps to snack on).
adapted from Mes Confitures
400 grams of fresh, ripe pineapple, cored, cut into eighths lengthwise, then cut into 1/3-inch thick slices
500 grams of bananas (4 average bananas), sliced into rounds a little more than 1/2-inch thick
200 grams grated fresh coconut (I used frozen coconut I bought at an Asian market)
3 1/2 cups sugar (672 gr)
juice of one small lemon
In a large saucepan combine all the ingredients and bring to a simmer. Stir well and make sure the sugar is completely dissolved. Remove from heat and pour into a non-reactive container. Cover and refrigerate overnight.
The following day, pour the liquid from the mixture back into the saucepan. Bring to a boil and stir until the temperature reaches 221º F. Add the fruit and coconut and continue cooking for five minutes or so. Check the set of the mixture. Put the jam into hot, sterilized 1/2 pint jars, seal and process in a water canner for ten minutes.