3 1/2 c 100% pineapple juice (store bought)
4 1/2 c sugar, pre measured into an easily pourable container
1 box fruit pectin, powdered
1 tsp margarine or butter
Sterilize your jars & heat your lids, and have your rings ready.
Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.
8 oz rotini or bow tie pasta
1 (14oz) can pineapple tidbits, juice reserved
1 red pepper, diced
2 cups diced ham
1 green onion, thinly sliced
½ cup mayonnaise
¼ cup sour cream
1 tablespoon dijon mustard
⅓ cup reserved pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
¼ teaspoon garlic powder
black pepper to taste
Cook pasta according to package directions. Drain and run under cold water.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.
1 pouch KC Masterpiece® BBQ Sauce Mix and Dry Rubs (Sweet Honey)
3/4 cup pineapple juice
1 tablespoon honey
1 1/2 lbs chicken drumsticks
Preheat the oven to 400F.
Mix the KC Masterpiece® BBQ Sauce Mix and Dry Rubs (Sweet Honey) with the pineapple juice and honey, stir to mix well. Add the chicken drumsticks and marinate for 30 minutes.
Arrange the chicken on a baking sheet lined with parchment paper. Bake for 30 minutes or until they are cooked through. Serve immediately.
1 (19 ounce) bag frozen cheese tortellini pasta
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 heaping cups) diced ham
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon fresh grated garlic
2 teaspoons fresh grated ginger
1 teaspoon course ground black pepper
Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serve and enjoy.
** If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon)