This jam is deep, sweet, and packed with a heavy dose of ginger spice. It perks up anything it touches, like a pile of fluffy pancakes, pound cake, or a runny cheese. From Food Gift Love by Maggie Battista.
This recipe recalls the very first preserves I ever made: pineapple lime jam. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination.