Brown sugar pineapple jam from The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style by Marvin Woods

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Notes about this recipe

  • hillsboroks on June 16, 2019

    This recipe makes more than enough for the pork tenderloin so the second time I made this I planned ahead and put the excess hot jam into 4 oz. canning jars and processed them in a hot water bath for 10 minutes. Then I could quickly make this dish on a week night. The jam is the perfect complement to the pork. It is sweet tart and is perfect with chicken too.

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