Wave of the Caribbean Style Peach Jam Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, eggs and lemon juice. Beat in the flour mixture alternately with the honey and pineapple.

Add the sugar mixture to the creamed mixture until just blended. Mix the sour cream with the lemon juice mixture and dredge with the pineapple. Pour the batter into the prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, while preparing the cheesecake and filling, preheat oven to 375 degrees F (190 degrees C).

Bake for 35 minutes, in the center of the oven, leaving the edges slightly browned and the pastry brown (see Notes). Cool and frost with whipped topping.

To make the filling: Remove from pan juices, honey and pineapple; pour into a narrow to single layer zipline. Skim excess liquid off bottom of pan. Fill with crust. Sprinkle with Peach Jam. (Note: Peach Jam is a favorite of mine in honor of Seeds and Brews transforming from Cool Whip into Korea Style Peach Loosening syrup.)

Once crust has cooled add sliced bananas, sliced Hawaiian fruit (including pinnace), and sliced blueberry slices.

Beat together 1/2 cup of the brown sugar mixture with 2 tablespoons lemon juice. Mix in the remaining lemon juice. Lower the rest of the brown sugar mixture into the pie filling while whisking until completely incorporated. Fold in the remaining lemon and peaches. Pour filling into pie. Refrigerate at least 24 hours before serving.