Can you believe we are almost half way through August? My Dad’s birthday is August 12 and my youngest sister’s birthday is September 1 and they coming up so quickly. Summer is almost over! I know this crazy weather here in Cleveland kept it a mild summer, but wow I think it also made summer go by very quickly too.
This just my opinion it went by a little too quick. I usually do so much more in the summer and me didn’t do hardly anything. Like I only made 1 rummage sale, usually, I do several.
I also know the part that issue is work in health care, we are always short, what can I say? But this summer I think this the worse with short-handedness in 17 years of doing phlebotomy. I never had to work every weekend like this before, we been doing this since March.
Relief is in sight! I was told starting September we should be down to working only 1 Saturday a month. Just in time for fall! Good because I love going to the orchards to pick apples, I missed out on cherry and strawberry picking because of work, so I am doing a happy dance with this news.
But summer is still coming to end, and way too quickly. So this week Sunday Supper is all about saving summer. This when your gardens have come in and all the veggies and fruits you labored are ready for your-your enjoyment. The season of canning now begins! That how you can save some those sweet crops you were grown.
However, if you’re like me who lives in an apartment, It is not easy to have a garden. However, I have done a patio container tomato plant. Actually, I think nothing better the a nice summer sandwich of tomato, mayo, and bread. A little salt on it maybe. Mmmm, that is a good summer sandwich. So why I do grow tomatoes on my balcony in the summer.
Anyway, you can save summer and that is what this week is all about, saving summer. When I think of canning, I think of jams. I never really canned before, but I been wanting to.
I have gone to the Farmer’s market, picked up some fresh fruit there, make some jams so I can give them away at Christmas in gift baskets. I got this very old church cookbook had these recipes in it, one stood out. A pineapple mango rum jam, that screamed “PICK ME”
Yes, the farmer’s market had pineapples, I know this Cleveland, they do not grow pineapples here. I don’t question it, the “farmer” had them, so I bought some. Instead of rum, which I do not have. I decided to play it up with my favorite wine, Moscato. I tell you what, the flavor is so good, on toast and ICE CREAM!
Pineapple Mango Moscato jam is a sweet jam for saving summer for #sundaysupper. A recipe from Seduction in the Kitchen.
- 1 cups pineapple, chopped
- 1 mango, peeled and chopped
- 1 lemon, juiced and zest of
- 3 cups sugar
- 2 1/2 cups moscato wine
- Mix together the chopped pineapple, mango the grated lemon peel, the lemon juice, and the wine and 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. Use a potato masher to break-up the larger pineapple and mango pieces.
- Ladle into jars, seal and water bath process for 10-mins. Invert the jars to cool for an hour, then upright them. Then ENJOY!
Is this something you would love to whip up in your kitchen? Share it and inspire others with this recipe!