Pineapple Jam

Name: Pineapple Jam
Yield: About 200ml
Cuisine: British
Ingredients: 1 can (420 g) Pineapple Pieces; *Note: Today I had 220g Pineapple Pieces after drained. If you use fresh Pineapple, use about the same amount; 90 g Sugar *about 40-50% weight of Pineapple; *Note: I added 4 tablespoons White Sugar & 2 tablespoons Light Brown Sugar; 1 tablespoon Lemon Juice

Hiroko Liston @hirokoliston

Melbourne, Australia

Pineapple Jam is tricky to make. As Pineapple contains very little pectin, it won’t thicken if you cook it like other popular jam fruit. I recommend to process Pineapple into paste. You need to add a fair amount of Sugar. You would need to add Lemon Juice for extra sourness. This is a recipe you use canned Pineapple, but naturally you can use fresh Pineapple.

Hiroko Liston @hirokoliston

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Ingredients

About 200ml

1 can (420 g)Pineapple Pieces
*Note: Today I had 220g Pineapple Pieces after drained. If you use fresh Pineapple, use about the same amount
90 gSugar *about 40-50% weight of Pineapple
*Note: I added 4 tablespoons White Sugar & 2 tablespoons Light Brown Sugar
1 tablespoonLemon Juice

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Steps

1

Drain canned Pineapple Pieces, process Pineapple into coarse paste, using a stick blender or food processor. Place the paste in a saucepan.
2

Add Sugar and Lemon Juice, bring to the boil over medium heat, lower the heat, and simmer, stirring occasionally, until thick. *Note: It won’t become thicker when cools. You need to simmer until thick.
3

*Note: If you use fresh Pineapple, you would see white foam bubbling up on the surface. I recommend to remove the foam.