Pineapple Jam
Homemade pineapple jam – no preservatives or additives! ;)
Recipe behind the cut.
So I had two pineapples left over the other day which would soon begin to go bad. Since I don’t like eating pineapple as is, and don’t quote like the idea of pineapple pie, the only other option was to make a jam.
It turned out pretty well!
The recipe was one of the simplest ever, and I ended up with these two delicious bottles of jam.
On a side note, now I realise just how much additives (pectin and perhaps gelatin) and food colouring is added to the jams available commercially.
Pineapple Jam
Ingredients
- 2 pineapples, diced
- 1 lemon
- 200g sugar (you can add or decrease this, depending on your sweet tooth)
- 12o ml water
Method
- Place the pineapple pieces and water in a non-stick vessel and cook on a low flame.
- Add the zest and juice of one lemon.
- Add one third of the sugar into the mix and stir until it is dissolved. Repeat until you have added all the sugar.
- Once the pieces of pineapple are fully cooked through, turn off the heat and let cool.
- Once cooled, finely process the pineapple chunks in your food processor until the pieces become fruit pulp. It should like it can be spread on a slice of bread, just like jam.
- Place this fruit pulp mixture on the heat again. Add a pinch of agar-agar (if you’re a vegetarian) or gelatin (if you are not) to 2 teaspoons of warm water to plump up the powder.
- Stir until the agar-agar/gelatin is dissolved completely.
Put the mixture into washed, sterilised jars, and your jam is ready!
You will need to refrigerate this jam, since there are no preservatives in it.
