Pineapple jam is drier than berry jams but it is delicious! Pineapple does not lend itself to making jam as there is an enzyme in it that does not work with pectin. This jam is full of pineapple pulp and has loads of pineapple taste, unlike some ‘pineapple jam’ that actually is a jelly. This recipe is also versatile as it can be made more spreadable by reducing the simmering time. In the olden days, pineapple cooked this way (with more liquid) was used as an ice cream topping.
Pâte sablée is a classic French shortcrust pastry dough. find the recipe in the link for Peach Bellini Tart.
- Servings makes 1 - 2 jars
- 2 pineapples
- 500 grams (2 1/2 cups) superfine (castor) sugar, or as needed
- 5 cm (2 inch) cinnamon stick
- 3 cloves
- Remove and discard the skin and eyes from the pineapple. Cut the pineapple into chunks small enough to fit the inlet nozzle of a food processor fitted with a fine grater. Alternatively, the pineaplle can be grated by hand.
2. Pour the grated pineapple into a sieve set over a bowl, and let it drain for about 30 minutes. Reserve the juice (you can chill it in the fridge and drink it later or make cocktails or mocktails out of it). Weigh out the pineapple pulp. You will need to use half the amount in weight for the sugar.
3. In a deep pan or pot, combine the pulp, cinnamon and cloves. Simmer until the mixture is dry. Add the sugar and stir until it dissolves.
4. Simmer for about 45 minutes, stirring it often, until it is caramelised and golden brown in color, about 45 minutes. Discard the cinnamon stick and cloves. Remove jam from the heat and pack into sterilised jars.