Servings: 6 serving
Equipment
Ingredients
- 1 large ripe pineapple approximately 4 cups of chunks
- piece piece of fresh ginger root
- piece piece of fresh turmeric root
- Juice of 1 large lemon
- 1/2 cup sattvic sweetener such as honey, maple syrup, or coconut sugar
- 1 tablespoon ghee or coconut oil
Instructions
- Begin by peeling and coring 1 large ripe pineapple, then cutting it into small chunks. You should have about 4 cups of pineapple chunks.
- Place the pineapple chunks into a medium saucepan.
- Grate a 2-inch piece of fresh ginger root and a 1-inch piece of fresh turmeric root, then add both to the saucepan with the pineapple.
- Squeeze the juice of 1 large lemon into the saucepan, and ensure to remove any seeds that may fall in.
- To the mixture, add 1/2 cup of your choice of a sattvic sweetener; options include honey, maple syrup, or coconut sugar.
- Over medium heat, bring the pineapple mixture to a simmer, stirring occasionally to ensure even cooking and dissolution of the sweetener.
- Reduce the heat to low, cover the saucepan, and allow the mixture to simmer gently for 30 minutes. The pineapple should be soft and the flavors well-infused.
- Remove the saucepan from the heat and allow the mixture to cool slightly.
- Once cooled, transfer the mixture to a blender or use an immersion blender to puree the pineapple until completely smooth.
- Return the pureed pineapple mixture to the saucepan and cook over low heat, stirring frequently, until it thickens to your desired consistency, generally about 10 to 15 minutes. It should coat the back of a spoon.
- While the mixture simmers, prepare your preserving jars by sterilizing them in boiling water for at least 10 minutes.
- Once the pineapple butter has thickened, remove from heat and stir in 1 tablespoon of ghee or coconut oil until fully incorporated. This will add a luscious gloss and a subtle richness to the fruit butter.
- Wipe the rims of the jars with a clean cloth to remove any spilled butter, then seal them with their lids.
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06/10/2024 12:05 pm GMT
