Pineapple Jam recipe
The first step is to wash, peel and cut a fresh pineapple. While you cut these make sure to remove the center hard part of it. To learn how to cut a pineapple click here at Cutting of a Pineapple. Cutting, Trimming, and Chopping a pineappleThe size of the pineapple is medium and I am using half of it to prepare this jam recipe. Simply cut and roughly chop these. Or you may use an electric chopper to make the process easier.Into a large saucepan transfer these roughly chopped pineapples and add water and sugar into it. Turn on the flame, and stir to mix the sugar well. and continue to cook.Next, let these chunky pieces of pineapples cook in boiling water and sugar until they become soft tenter and could be easily smashed and crushed. Initially keep the flame low to medium while cooking later when the mixture gets thicker then simmer in low flameAs you see the pineapple pieces are soft enough, use a potato smasher to crush these well.Keep repeating this smashing and crushing process throughout the cooking process. Slowly the pieces get small enough and they look perfect for the jam mixture that I personally like.In between add a pinch of salt to it and mix. Adding a pinch of salt balances the jam flavor very well and enhances the taste.Gradually you will see the water in which the pineapples are being cooked has very well reduced and the pieces are crushed as well.The next step is to add gelatin. This is being cooked for a while now and you see pineapples are very well cooked. but there is still enough water, left in it, so this is the right time to add gelatin so that it mixes well and we can continue to cook for 5 to 7 more minutes.So from the mixture, you see I got 2 full cups. Into it then I am going to add 2 teaspoons of gelatin. Simply sprinkle gelatin gradually into it and stir nicely. So that no lump of gelatin forms.Once mixed well immediately squeeze out lime juice into it. I am using one medium lime juice for the jam. As it is too much on the sweeter side, I like to add a whole lime juice into it and it balances the flavor well. But you may add a little less or more depending on your taste.Now as we reached the end part of the cooking and boiling of the pineapples. These turn thick in texture and glossy. At this point turn off the flame and transfer the mixture into a sterilized jar immediately. Also, One important thing I would like to mention here is to turn off the flame while it still has some liquid left in it. Avoid bringing it to a too thick texture or else this mixture will shrink and would feel dry. You may store this in a refrigerator once cooled and use it later. Warm-up for a few seconds in a microwave or bring it to a normal room temperature before use for the best experience. It is simply delicious and I enjoy these on top of my crisp toast. Cooking Of The PineapplesAdding Gelatin
Ingredients
- 2 and 1/2 or 3 cups approx Fresh pineapples roughly chopped
- 4 cups Water to cook the pineapples
- 3/4 cup Sugar
- 2 teaspoons Gelatin (non-flavoured)
- 1 lime (medium sized)