Monday, May 4, 2009

Pineapple Jam

Chunky pineapple jam
Breakfast is the most important meal of the day - so say the experts. I agree - I find that if I don't eat a proper breakfast (with my all important cup of Joe), I'm sluggish, irritable, and tend to snack all day long. Breakfast has to be fast on weekday mornings with people rushing off to school and work. Bread with spreads like jam and PB is fast and filling. So I have to be on the ball where breakfast is concerned. No time in the morning for elaborate preparation. (I tend to be a little more relaxed on weekends, so I sometimes make pancakes or muffins).

So jam is a good thing. Slap it on some bread and we're in business. Etienne said he'd like some pinapple jam, so I set off to find a good recipe. As always, cyberspace is loaded with recipes. I needed one that would be good as a spread, and not the thick ones used for Jam Tarts. I stumbled upon Chop Chop A to Z and decided to go with that one. I halved the recipe, but will go with the full one next time. It did not yield a lot, and the way it tastes, I figure it'll be gone in no time. I also omitted the cinnamon and cloves. Thought that would taste too much like a Jam Tart jam. Cooking time was reduced to 25 minutes. I would also grate the pineapple next time, not just chop it.

This is a really good tasting jam and is a keeper. It was all fruit and packed full of zing and ka-pow! I could probably eat it with a spoon. The pinapple was from Hainan Island. That and the variety from Taiwan are one of the best I have ever tasted.

Try making it - you won't regret it.

Ripe pineapples 2 medium, peeled and grated
Sugar 1 cup
Lemon juice 2 tbsp

Place all the ingredients in a pot and bring to a boil, stirring frequently. Once it comes to a boil, stir occassionally, and boil for 20-25 minutes till the jam thickens. Allow to cool and store in an air-tight container. You can also can it if you intend to keep it for a long time. (Not me!)

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