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This golden pineapple confit is a delightful cross between jam and preserve, infused with the subtle warmth and depth of Aleppo pepper. Spread it over toast, scones, or even baked goods for an unexpected fruity-spicy finish to sweet or savory dishes.
1.Simmer the Pineapple
Combine pineapple, sugar, and lime juice in a saucepan. Simmer gently over low heat for about 1 hour, stirring occasionally, until thickened and glossy.
2.Add Lime Peel
Remove from heat and stir in the lime peel while the mixture is still warm.
3.Cool and Season
Allow the mixture to cool completely. Once cooled, stir in Aleppo pepper. Add a pinch of salt or ground cloves if desired for extra depth.
4.Store
Transfer to sterilized jars and refrigerate. The jam will keep for up to 2 weeks.
Serving Suggestion:
Use on toast or scones, as a tart filling, or a topping for ice cream
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