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Ingredient
Pineapple Jam
Introduce
Chef :
Hiroko ListonPineapple Jam
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.
Cooking instructions
* Step 1
Drain canned Pineapple Pieces, process Pineapple into coarse paste, using a stick blender or food processor. Place the paste in a saucepan.
* Step 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.
* Step 3
*Note: If you use fresh Pineapple, you would see white foam bubbling up on the surface. I recommend to remove the foam.
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