The evening before we flew home from Hawaii, we stopped at a grocery store and they had big jars of tropical jam on sale for $2. I bought pineapple jam and a combo of fruits jam. I carefully put them in a plastic bag and wrapped them in a towel so they would get home safely and everyone watched me pack them in Adam's carry-on bag. See the problem? None of us caught it while we were packing, although I am very aware of airline restrictions and we are very careful about our liquids and gels. Jams and jellies are considered a gel (and so is peanut butter apparently) and they can only be taken in carry-on luggage in those small little jars. Oops. I totally meant to pack the jars in the checked baggage. We realized our mistake when Adam's bag got pulled off the scanner at the Kona airport and the security guy searched his bag. Oh well.
I was annoyed with myself and Adam could tell. He really wanted me to find some jam. We found little jars in the airport gift shop but they were tres expensive and I just couldn't justify it so...on my first grocery shop when we got home, I bought a pineapple and on Sunday afternoon, the boys helped me make pineapple jam.
1 fresh pineapple
1/2 cup white granulated sugar
1 Tablespoon freshly squeezed lim juice
pinch of ground ginger (or other spice)
We trimmed off the outside of the pineapple, cut off the little brown bits and sliced it, around the core. We shredded most of the pineapple in the food processor and chopped one big slice of it into small pieces so the jam would have some pieces of fruit.
We combine the pineapple and all its juices, 1/2 cup of white granulated sugar, a tablespoon of lime juice and a pinch of ground giner in a saucepan. We brought the jam to a boil and then reduced it to medium-low and kept stirring it while it simmered for about half an hour. I took it off when most of the liquid had evaporated and it looked "jammy". After letting it cool (and with the necessary taste tests by the boys!) I put it in a tightly sealed jar to put in the fridge. I didn't boiling water bath process this jam because it was a just a small batch and I knew we would eat it up within a couple of weeks.
Makes about 1.5 cups.