My grandmother came over for coffee yesterday (which for you is about ten days ago) and brought with her about two dozen canning jars she didn’t use anymore. As well, she brought me an early Christmas present: Catherine Atkinson and Maggie Mayhew’s Complete Book of Preserves & Pickles. Today the book is already covered in stains, just like every good cookbook should be. I am in love.
Each recipe is simple with regard to ingredients and the instructions are straightforward. I’ll prove it to you by showing you a fantastically easy relish I made in less than an hour. I am relishing my first attempt at this particular preserve.
Set the pineapple in a sieve over a bowl and leave that for a while to get all the drippings.
Put the lemon rind and juice in a large saucepan (I prefer a maslin pan for the evaporation) together with 9 tablespoons white wine vinegar and 1 1/2 cups granulated sugar.
Add in the chopped onions and peppers, together with your reserved pineapple juice as well as any that has dripped out while you were waiting. Cook this for about five minutes, until things get quite syrupy.
Can according to your canner’s instructions. We’ve got some tips on canning here, as well.