Pineapple Jam

Ingredients

• Pineapples, peeled and cores removed

• Water

• Sugar (300g sugar for every 500g of fruit)

• Lemon juice (15ml for each pineapple used)

Method

1. Peel the pineapples and remove all the brown cores.

2. Grate the pineapples.

3. Measure the finely grated pineapple, and for every 500ml of fruit, add 500ml of water. 

4. In a pot, cook the water and pineapple. Include the pineapple cores, and cook them together for 15 minutes.

5. Remove the cores.

6. Now add 300g of sugar for every 500g of fruit used.

7. Add 15ml of lemon juice for each pineapple used.

8. Stir over low heat until the sugar has dissolved, then bring it to a rapid boil. Cook until the fruit becomes translucent, and the syrup thickens.

9. Spoon the jam into sterilised, dry, and warm bottles.

10. Seal the bottles when the jam is cold and store them in a cool, dry place.

Enjoy your Pineapple Jam