Pineapple And Pinot Grigio Wine Jam Recipes

PINEAPPLE AND PINOT GRIGIO WINE JAM

Steps:

• In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
• Let set overnight.
• The next day put pot on a medium flame and bring to a mild boil.
• Add the sugar and bring back to a boil.
• Continue to boil for about an hour or until the jelly-stage is reached.
• If desired, use a potato masher to break-up the larger pineapple pieces.
• Ladle into jars, seal and water bath process for 10-mins.
• When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar.
• This yields 3 half-pints with a little left over for the fridge.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).