There are so many types of jam in the market, some with natural sweetness from the fruits used in making the jam while others with added sugar. I usually make my own jam as it is easy to do and I do not put any sugar into it. Pineapple jam is one of my favourite jam & I make it often for our consumption. As I do not add sugar into my jam, I will usually try to buy pineapples which are ripe to ensure they are sweet.
Ingredients:
- 725 g pineapple flesh
- 40 g lemon juice
- 20 g sugar (optional)
Method:
- Add the pineapple flesh, 1 third at a time, into a blender.
- Blend the flesh till they are fine..
- Transfer the pineapple p)uree to a sieve with a bowl beneath it.
- Let some of the pineapple juice runs off into the bowl. (I was left with 560 g puree and 165 g juice.)
- Pour the puree into a non-stick pan or pot.
- Add sugar (optional) and lemon juice to the pan or pot.
- Turn on the stove to medium heat.
- Keep on stirring the puree till it is of spreadable consistency. (I was left with 285 g of pineapple jam.)
- Let the jam cool down completely before storing it in a clean and dry glass bottle.
- Refrigerate the jam immediately. (It can last about 10 days in the refrigerator.)
