Tropical , fruity jam, made with sweet pineapple and tangy lime.
Its been quite a while since I made my last preserve, so when I came across some little pineapples on offer in the supermarket a few weeks ago, I decided I’d have a go at making a pineapple jam.
I had no idea how it would turn out, as I’ve never tried a pineapple jam before, so I was really pleased with the result, the jam tasted deliciously tropical, and the limes just take the edge off the sweetness!
The jam tastes lovely on a piece of toast, but I’m looking forward to making some tropical themed cakes with it. I’m going to try out pina colada cupcakes tonight, so keep an eye out for that post this week!
Variations: Adding some creamed coconut to the jam could be nice – it would end up tasting like a pina colada! Or if you are feeling particularly adventurous, a bit of finely chopped fresh chilli would spice it up nicely!
Ingredients: Makes Two 220g Jars
- 1 small pineapple, chopped into evenly sized small chunks
- The juice and zest of three limes
- 300g Jam Sugar
Combine all ingredients for the jam in a large pan with a small splash of water
Cook over a medium heat for arround 30-40 minutes, untill the mixture has reduced down and is starting to set at the sides.
Use a hand blender to blend the jam, in a few short pulses, so that there are a few chunks of pineapple left.
Test the jam, by spooning a small amount onto a cold plate, to see if it is ready to set. (If not, continue to cook, until the liquid has reduced down further).
Pour the hot jam into two 225g sterilized jars and seal tightly,leave to set overnight before using.
This jam will keep in the fridge, once opened for around 2-3 weeks.