Monday, September 16, 2013

Pineapple Jam without Pectin

I have had this pineapple in the fridge for a long time and I have so much other fruit to eat; consequently, something had to be done with the pineapple.  Since I've been on a roll in the kitchen most of the summer, why not make pineapple jam?  I'll give it a try.  It's better than a juicy pineapple ending up on the compost pile.

I removed the green top by simply twisting it.  Sometimes it comes off very easy using this method but mostly I end up using a sharp knife.  I proceeded to cut the fruit lengthwise, making slits crosswise and finally cutting the chunks away from its skin.

Pineapple Jam
The chunks needed to be chopped into even smaller pieces.  I did not want the chunks to be too big in the finished jam.  One pineapple makes four (4) cups of juicy chunks.

I added two cups of sugar to the pineapple chunks and let it come to a boil, stirring often.  Some recipes call for a cup of water.  I did not add any water.  I let the fruit simmer for about 40 minutes, not forgetting to stir often to keep the fruit from sticking to the pot.

When the jam was ready, it thickened and turned to a darker color.  It had cooked "down."  It yielded a scant two cups of golden delicious pineapple jam.  Wow!  Was this yummy or what?  It was a sweet jam.

As usual, I sealed my one jar with hot wax for use later and the rest was eaten.  I now believe that I am through jamming, at least for a while.

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