Little Bit of Everything: Pineapple Upside Down Cake Freezer Jam

Sunday, May 8, 2016

For May's edition of Secret Recipe Club, I was assigned Micha, the blogger behind Cookin' Mimi. She says, "The food you will find here on Cookin’ Mimi is exactly what I cook every day. It’s a mix of traditional Southern food, good old American home cooking, and my favorite ethnic inspired dishes."

After browsing Micha's blog, I settled on this Pineapple Upside Down Cake Freezer Jam. If you haven't made freezer jam, give it a try! It's easy to make and who doesn't love homemade jam on their toast??!!! I found this recipe intriguing, I love the idea of pineapple upside down cake in a jam.

This jam is a beautiful color and is a tasty addition to any morning breakfast. I'm also thinking I will give this a try as a glaze for grilled chicken.

Pineapple Upside Down Cake Freezer Jam
Recipe Courtesy of Cookin' Mimi

Ingredients

1 cup white sugar
1/2 cup brown sugar
5 Tablespoons Instant pectin
2 20 ounce cans crushed pineapple in pineapple juice- drained
1/4 cup diced maraschino cherries
1/8 teaspoon vanilla
5 1/2 pint freezer jars or containers

Instructions

In a large bowl stir together the sugars and the pectin. Mix until well blended.
Add the pineapple, cherries, and vanilla. Mix for three minutes.
Ladle into clean freezer jars, leaving about 1/2 inch head space. Add lid.
Let sit until thickened, about 30 minutes.
Label and refrigerate or freeze.
Refrigerate for 3 weeks or freeze for up to one year.

To see other great recipes from Secret Recipe Club members, visit the links below!