Monday, 26 June 2017

Pineapple Jam

Pineapple is quintessentially tropical. When pineapples are readily available in the UK (May-September) turn a couple of these prickly fruits into this sweet, sticky and sublime pineapple jam. I like to spread this on toasted harddough bread or Jamaican bun, but a slice of sourdough, or sandwiched between a sponge cake would be equally delicious; the possibilities are endless.

Prep Time: 5 minutes
Cooking Time: 1 hr – 1 hr 15 minutes.
Makes 3 x 250 ml jars
You will need a large saucepan,  potato masher, side plate and thermometer if using.

Ingredients
1 large Whole Fresh Pineapple or 2 small pineapples (around 1 kg)
1.5 litres water
600g granulated sugar
Juice of 1 lemon
1 tsp cinnamon

Method
Place a side plate in the freezer. Peel the pineapple skin and discard the stem so that it resembles bite size chunks.

Place the pineapple pieces in a large pan and using a potato masher, mash half the pineapple pieces so you have a combination of pieces and some that are mushy. Add the sugar, cinnamon and water and stir off the heat. Put a side plate in the freezer. Heat the saucepan on a medium heat (the mixture should be softly bubbling away) and bring the marmalade to the boil – this will take around 30 minutes, lower the heat and leave to simmer, cook for a further 30 – 45 minutes until the mixture is syrupy and thick, place in the sterilised jars and enjoy.  

To check whether the marmalade has set, remove the plate on the side plate, dollop a couple of tablespoon on the side plate from the freezer. Using your fingers, push the marmalade surface the outer edges should wrinkle and not be too runny. If the marmalade has not set, continue to boil for another 3 minutes then re-test. Alternatively using a thermometer, check whether the pineapple has reached 105C.

Share:

No comments

Post a Comment

© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig