Thursday, June 27, 2013

pineapple butter with vanilla + cardamom...

I know we've all heard of apple butter...but have you heard of PINEapple butter?

The much loved apple stuff is a BIG autumn staple- I feel like each and every time that season comes rolling around people are pinning recipes and making and gifting their yummy concoctions like crazy! As they should be ;) Apple butter is amazingly amazing, if you ask me. I've actually never come across a batch that I didn't like. My grandmother used to make some of the most delicious kinds- from apples she grew in her garden. MmMmMmmm Apple Butterrrrrrrrrrr. 

But hey! We're not in the cooler, crisp autumnal season yet- rather quite the opposite! Helllllo summer and all it's summery loveliness and fruits that we love love love! Like pineapple. mMmMmmm pineapple!

Let me confess something. There are exactly 3 fruits that, if put in front of me, I CANNOT stop eating. Crunchy red grapes, watermelon, and pineapple. I kid not, I will eat and eat and eat these fruits until I am literally sick. Which I sadly do, every single time. 

Watermelon makes me pretty much instantly bloat like I'm 6 months pregnant. And pee like it too! Doesn't matter- if there's any around I'll eat it until I can't physically consume another morsel- while waddling around and complaining about how uncomfy I feel. Oh me. Grapes make my tummy know, after about a ton of them. I will most definitely eat about 1.5 tons. Lastly, pineapple acts like little knives in my mouth- after a certain amount I can no longer feel my tongue and my whole mouth is cut up from all the acidity! Again, doesn't matter- I'll strategically find the perfect way to eat pieces of sweet, juicy pineapple so that I can prolong this painful excursion from happening. 

As I type this all out, I am now well aware that I have a problem. Please, nobody come over with these 3 fruits anytime soon.

Pineapple butter is kind of a whole new thing to me, and I just love what the cooking does to the entire flavor (and acidity level)! We go from bright, sweet, fresh, and light to complex, caramelized, deep and almost sultry in flavors. Plus, according to my favorite spice bible book, pineapple is even more delicious when paired with cardamom. I happen to love the spice, so I thought I'd give it a go. Heavens to Mergatroid this stuff is delicious. I added good quality vanilla to the butter as well because....well vanilla should be added to everything. 

Makes about 12 ounces

  • 1 lb frozen pineapple (or fresh if that's what you have)
  • 1 cup of Gala or Fuji apples, skin on and diced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • 1/2 cup water
  • 1 tablespoon packed brown sugar
  • 1/4 cup vanilla bean sugar

1. Put the frozen pineapple, apple, lemon juice, vanilla extract, cardamom and water into a medium sized saucepan. With the lid on, bring the mixture to a gentle simmer over medium-low heat. Cook the mixture, stirring every couple of minutes with a wooden spoon (remember- pineapple is acidic- a metal spoon might alter this mixture's flavor), until the fruit is completely softened- about 30 minutes. If you are making this with fresh pineapple, your cooking time will vary- so keep an eye on it! I happened to have a bag of frozen pineapple from Trader Joe's, so that's what I used. 

2. Once mixture is cooked and soft, carefully add to a food processor or blender and puree until it's completely smooth. 

3. Pour the purée back into into the pan and add the brown sugar and vanilla bean sugar. Of course, plain granulated sugar will work, should you not have vanilla bean sugar- but I might up your extract to 1 1/2 teaspoons. Cook over low heat, uncovered, until the sugar dissolves.

4. Bring the mixture back to a gentle simmer and cook 8-10 minutes while stirring occasionally. You are looking for a nice and thick texture with no water left in the pan. Keep an eye on this process- it can easily burn from all the sugars.

5. Once mixture is thickened and water has evaporated, remove from the heat and carefully pour into your cleaned and dried glass jar with a tight fitting lid. A Ball Jar is perfect. Fasten lid and allow to sit at room temperature or until you hear the "POP!" from the lid. This means the jar is sealed. This should take about 30-40 minutes on your counter.

*Will store in the fridge for up to 3 weeks.

Enjoy at home or add a crafty label and give as a gift!

For printable recipe, click here


  1. My goodness, this looks amazing!

  2. PINEapple butter...?? I die. I must try. This will happen.

  3. If the Ball dome lid seals properly, do unopened jars have to be refrigerated? Thank you. :)

    1. I personally have never had a problem storing the jars room temp, once sealed. BUT because people might cut my head off if I said they don't need to be refrigerated, let me say this- you'll be A-OK if you go a few weeks unrefrigerated. After that I'd throw them in the fridge JUST to be safe. Of course, once opened, they definitely need to go in the fridge. If you're making jars for gifts, once sealed, they'll be TOTALLY fine left on counter and given as gifts. Then just tell your friends to throw their jar in the fridge.


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