How To Make Pineapple Jam

Homemade Jam Recipes

Ingredients: Pineapple Jam Recipe

Photo of Pineapple2 medium-sized pineapples
2 1/2 lb / 1,150 grams of white sugar (granulated is best)
12 fl oz / 350 ml of tap water
1 lemon (or alternatively you can substitute 2 teaspoons of tartaric acid)

Method - What To Do

Trim the pineapples, slicing off the top greenery and the base, and then remove the skins. Grate the pineapple using a coarse grater and discard the hard core. Alternatively, you could simply place all of the trimmed pineapple flesh into a food processor and roughly blend it, to leave tiny pieces of the fruit.

Transfer the shredded pineapple into a deep pan and place this onto the stove, along with the water and the juice of one lemon. Simmer the pineapple for between 45 minutes and an hour, until it has become very soft and most of the water has evaporated.

Take the pan off the stove briefly to stir in the sugar and mix well to combine, so that it is properly dissolved. When there are no more visible sugar crystals, place the pineapple jam mixture back onto the stove and bring to a boil. Leave the pan on a rolling boil for around ten minutes, or until you feel that it is ready for jelling.

Test for this by dropping a small portion of the pineapple jam onto a plate that has previously been chilled earlier (in a fridge or ideally, in a freezer). After a minute or so, test the jam by running your finger through the mixture. If it is rapidly gaining the consistency of a jelly and ripples, due to the beginnings of skin formation, you will know that it will achieve a proper set. Otherwise, simmer for a few minutes longer and test again, repeating this process as many times as you need.

When your pineapple jam has shown that it has reached a good setting point, take the saucepan off the stove for the last time and leave the mixture to cool for a short period. Skim off any unattractive scum from the surface and then bottle into sterilised jars.

Pineapple Jam Recipe - More Jam Recipes.