Friday, September 11, 2009

Refrigerator Pineapple Preserves

I've got a great little book today for our book review! Aunt Freddie's Pantry is a unique combination of family stories and jam, jelly and pickle recipes; my very favorite mix for a good "cookbook read". This is a delightful book written by the 80-year-young aunt of well-known designer and author, Lee Bailey. Aunt Freddie's preserves and jellies were such a hit with her family and the locals in Natchez, Mississippi, that her nephew persuaded her to sell them by mail. The business took off and soon she was mailing her jars of delicious accompaniments to customers all over the country.

Freddie sounds like a lively and fun person! Through her stories we learn about her husband's duck cabin; her daughter and little "cousin Lee", as children, and the many family and friends that she's cooked for over the years. She includes little pictures of her family, and rooms in her vintage home. Her jelly kitchen is on the back of the house and she says, "I always think happy thoughts when I'm in my jelly kitchen." As any true Southern hostess, she invites readers to stop by and see her when they're in the area and gives the address under the picture of her house. If I'm ever in Natchez, I'll have to take her up on her offer; she sounds like a person that you wouldn't want to miss!

The publisher of this little treasure is Clarkson N. Potter and its ISBN is o-517-55300-7; copyright 1984. The forward is written by her famous nephew, Lee, and Liz Smith adds a few personal reflections about Aunt Freddie's personality. Liz enjoyed the cookbook, and called Freddie, "a natural artist of life". She's enjoyed many meals at Aunt Freddie's and thinks that Freddie's goal is finding ways to make others, "fat and happy." Good luck finding this book for your shelf!

P. 18 Refrigerator Pineapple Preserves

2 20 oz. cans crushed pineapple in unsweetened juice
1 1/2 C packed dark brown sugar
1 TBSp lemon juice
1 cinnamon stick, broken in half
1/4 tsp freshly-grated nutmeg

In a heavy saucepan, combine all the ingredients. Cook, stirring occasionally, over moderate heat until the liquid is thickened, 30 to 40 minutes. Ladle into hot, clean jars and set aside to cool. Cap tightly and refrigerate. Will keep about a month. Makes about 6 half-pints.

*************************************************************************************Happy Happy Birthday to my son, Justin, today!!

I will be at these swaps today:


  1. Sounds good -- bet it would make a delicious topping for ice cream or even oatmeal.

  2. Sorry I am late, checking in with all the chefs...busy week getting the kids back to school. Thanks so much for stopping in at Momtrends and sharing.