Pineapple jam with grapefruit and lime - WHB #269

I'm not feeling well yet, this flu is worse than I thought, so no trekking today either.

:(

but the weather was so warm and it actually was cosy sitting outside and read

read, that means study some new tour to trek!

I found two.

they are perfect for Nordic walking, so I think I will ask my Nordic group to join me

in these ones. :-D

this is the beautiful book of Monte Baldo, Giorgio and Michele has written

and also given me (Giorgio is a dear friend)

I also made some order among the primroses Gokki (daughter n°3) and Giovanni

(almost-son n°5) has given us on our wedding anniversary.

I must admit I don't like primroses very much, I think they are a little to colorfull, to vivid

it could be nice all white or all light yellow, like the wild ones.

but no, Gokki and Giò brought me 15 primroses in almost 15 different colors. 

help! :-DDD

anyway if you divid them there not that bad after all.

the red ones put together

one pink one together with the Iberis sempervirens

one purple in the herb pot, only fennel but the chives will soon come

another pink one together with the parsley

the yellow one in the almost empty pot where the aster and ceratostigma was

and one in the yucca pot

the english ivy decoration was dry and old so I made a new one

with cherry laurel, myrtle, lavendel, rosemary, gray santolina, common box, and one last flower of the catalpa tree.

Pineapple jam with grapefruit and lime

you need:

1 pineapple

5 grapefruits (ca1kg)

500gr of lime

1kg of sugar

1l of water

slice the grapefruits and the lime very thin. discard the beginning and the end, and also seeds

cover with the water and cook until almost tender. 

in the meanwhile peel and cube the pineapple.

add it to the other fruit and cook an other half an hour.

add the sugar, give it a quick boil, mix well and the let rest until the next day

the next day finish cooking, it will take some 20-25min.

pour in clean jars and close lid.

let cool up side down.

will conserve for two years if stored in a cool,dark and dry place.

Brigida_ate:

it is not a sweet jam, it is pleasantly bitter.

this is my entry to WHB this week

hosted by Janet from Taste Space

thank's Janet for hosting

I wish to thank Kalyn from Kalyn's Kitchen

for the WHB idea

and

 Haalo from Cook (almost) anything at least once

for giving me the chance to try doing

WHB in Italian