Monday, May 4, 2009
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!)