Pineapple jam
Print recipe
| Serves | 6 |
| Prep time | 24 hours |
| Cook time | 1 hours, 30 minutes |
| Total time | 25 hours, 30 minutes |
| Meal type | Condiment |
Ingredients
- 2lb 1 kg of fresh pineapple, peeled and chopped in more or less small chunks
- 2 cups / 500 g caster sugar
- 2 ½ tablespoons of lemon juice
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Optional: Rum, vanilla, Habanero or scotch bonnet pepper
Directions
| 1. | Combine all ingredients in a bowl; mix well, cover and refrigerate overnight |
| 2. | Transfer the preparation in a saucepan and simmer for 1h-1h30 over low to medium heat. Stir frequently during that time. Cooking should last until the jam is thick enough (to your taste) and syrupy. |
| 3. | Remove from the stove, skim off any foam and let the jam cool. |
| 4. | In the meantime, pasteurize your jam jars by boiling them at 100°Celsius. |
| 5. | In order to can and seal your jams the proper way, pour the cool preparation in your pasteurized jars while leaving some head space, cover them and put them upside down. |
| 6. | Tips: |
| 7. | Since the preparation will undergo long cooking over a low fire, you will need to use a pot with a thick surface |
| 8. | I left the fruits macerate for 24 hours; if you are in a hurry, you might let them in the fridge for less time but still allow most of the juice to come out before the cooking stage. |
| 9. | Avoid boiling your preparation as it will lead to your jam being overcooked or burned. |
| 10. | You should be able to conserve your jam for a minimum of two months. |
