Pineapple Jam
Pineapples make lovely jam. I’ve combined them with melons, oranges, plums and rhubarb on various occasions.
Ingredients
- 3 lbs fresh pineapple, peeled, cored and crushed
- 2 tbsp fresh ginger, peeled and grated
- 3 lemons, juice of all and zest of one
- 1 1/2 lbs sugar
- 1/4 tsp salt, or a pinch will do
- 1 tbsp butter
- 2 tsp dark rum, optional
Instructions
- In a large (broader than deep) heavy-bottomed pan, combine all the ingredients except the sugar and butter.
- Add the pips and some of the peels tied in a cheesecloth bag for pectin. Simmer for 10-15 minutes, then remove the bag.
- Slowly add the sugar and continue cooking at a medium heat until the sugar is dissolved. Raise the heat to high and cook at a rolling boil until a set is reached. At our altitude, this could take anywhere from 15-30 minutes.
- Continue to test for a set by using the frozen plate method or watch for the liquid to sheet off a metal spoon. When set, pull off the heat and stir in the butter and rum, if using. This will add flavour but will also reduce any foam on the jam.
- Allow to sit for a few minutes to ensure the bits of fruit are well distributed. Put into sterilized jars and process as you would for any canned goods.