Caramelized Pineapple with Siempre Tequila and Saffron

What to do when your son arrives with 15 fresh pineapples?  If you are a crazy canner like me, you make caramelized pineapple using my favourite tequila, Siempre Plata- 100% Canadian owned, winner of numerous awards and distilled in the town of Tequila Mexico.

Caramelized pineapple with tequila and saffron.

 This recipe is from "Saving the Season", one of my "go to" preserving books.

To make approximately two liters.

Making fresh apple pectin for preserving

From The Preservatorium preserving book.  This will help set preserves made with low-pectin fruit.  I prefer it to using commercial pectin which usually calls for huge amounts of sugar.  Sure, the set will not be as "stiff" but I prefer the taste and texture.

Lee Murphy, the author, recommends using green, unripe apples, but if you can't find them, use tart Granny Smith apples.

This is super easy to make!

This recipe makes about 5 1/2 litres.

Ingredients
7 lbs       green apples (stems removed and quartered)
12 cups   water


Directions
In a large stockpot, bring the apples and the water to a boil over high heat.  Cook the apples until they are falling apart, about 20 - 30 minutes.

In a food processor or food mill, pulse in small batches to create a mash, strain through a sieve or chinois.  For a clearer juice, line the sieve with cheesecloth.

Freeze in smaller containers for use in preserving recipes.  Keeps for six to nine months.

Smoked Salt and Lime Marguerita Preserves

Meet my newest favourite preserving book: The Preservatory by Lee Murphy.  Lee preserves the bounty of Vista D'Oro Farms & Winery located in Southern B.C.  Amazing recipes!

I've made this recipe with Canada's Siempre tequila plata, an multiple award winning tequila, distilled in the town of Tequila Mexico.

This preserve can be served with cheese, garnish a cake or in

margaritas...

To make about 14 - 250ml jars.