Pineapple Jam is simply the best and a really easy one to make. As ever, be sure to sterilise your jam jars, ladle and jam funnel in your dishwasher first and take care when handling.
Two relatively small pineapples yielded 700g of flesh and to guarantee a good set, I used 200g apple pulp and 100ml lemon juice. So, here we go!
700g Pineapple flesh (canned is fine)
200g Apple pulp
100ml Lemon Juice
If you were to use canned pineapple, be sure to only use the flesh (not juice).
Firstly I peeled the pineapple and removed the fibrous core. Chop into 2cm pieces and check the weight. Place in a heavy bottomed pan with the lemon juice. Bring to a boil and cook for 15 minutes, stirring occasionally. Mash your cooked fruit with a potato masher. Add your precooked apple pulp and the sugar. Bring to a rolling boil and cook a further 20 minutes, stirring every few minutes to avoid the pulp burning on the base of your pan.
I did notice quite a lot of evaporation on this jam. The 1.9kg of ingredients yielded 4 x 312ml jars. Don’t forget to sterilise your filled jars for around 20 minutes and allow to cool. Your jam will achieve a perfect set overnight. A delight on buttery croissants the following morning! Go on, give it a go and ‘Transcend Your Day’!
The ‘Happy Pineapple’ courtesy of Mother Nature : )