Hey there. How are you? How about today we make some easy homemade pineapple jam with no harmful preservatives. This recipe from caribbeanpot also doesn’t call for pectin. ?
Instead of making a puree, the pineapple is diced small. It’s important to cut out the fibrous core and only dice the flesh. Cook with sugar until deep golden/amber in colour. It’s really that simple. ?
Two pineapples didn’t make such a small jar of jam. The photos were taken much much later after eating most of it. However, notice the difference in colour of a fresh versus cooked pineapple. That’s one of the keys to knowing it’s cooked.
Recipe credits: caribbeanpot.
- Pineapple cut into small pieces
- Sugar (1/4 to 1/3 the weight of the pineapple)
- Spices: whole ginger, star anise etc. (optional)
- Tiny pinch salt
- Lemon juice from half a lemon
DirectionsPeel the pineapple. Cut out the fibrous core. Cut the pineapple into small pieces. Weigh the small pineapple chunks. Say for example it is 1 kg (1,000 grams), measure 250 grams of sugar.
Put the pineapple and sugar in a pot (sufuria) on medium heat. Add spices to your preference. Stir to combine.
As it starts to cook, the juices from the pineapple come out and it becomes quite watery. Give it a good stir and then cover. Let it cook until it’s boiling and bubbling. Reduce heat to low and let it cook for 40 minutes to an hour. The pineapple juice and sugar combine to make a thick syrup and the pineapple pieces change colour to amber or deeply golden.
When it is done, squeeze some lemon juice. Remove the whole spices if you had added any.
Sterilize some jars.
Spoon the hot sticky jam into the clean jars.
It can stay for a few months in the fridge.