Pineapple jam or a good way to add a tropical taste to your breakfast, lunch or dinner

I am not a big jam-and-jelly fan. However I was craving for pineapple the other day and the fresh ones at the supermarket were looking pale and not sweet enough to be eaten as is. Turning those not-so-good-looking pineapples into jam seemed like a good idea at the time and well…. the result was simply awesome. I added some cinnamon and nutmeg to the mix which greatly enhanced the fruity, full and rich taste of the jelly. The cooking stage itself was very enjoyable as a great aroma invaded my apartment and persisted for many wonderful hours afterwards. I first tested out the pineapple jam as a bread spread but ended up simply “drinking” it, which makes me think that you could easily use it as an uncommon pie filling or a delicious ham glaze as is often done in the Caribbean. Those of you who intend to use pineapple jam to spice up meat recipes can even add some Habanero or scotch bonnet pepper to the preparation while it is simmering and bubbling on the stove. All in all, I highly recommend this easy-to-follow recipe that will allow you to enjoy a great, heart-warming pineapple jam regardless of whether it is a warm summer day or a cold winter one.

Pineapple jam

Print recipe

• Print with main photo
• Print text only

Serves	6
Prep time	24 hours
Cook time	1 hours, 30 minutes
Total time	25 hours, 30 minutes
Meal type	Condiment

Ingredients

• 2lb 1 kg of fresh pineapple, peeled and chopped in more or less small chunks
• 2 cups / 500 g caster sugar
• 2 ½ tablespoons of lemon juice
• 1 ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• Optional: Rum, vanilla, Habanero or scotch bonnet pepper

Directions

1.	Combine all ingredients in a bowl; mix well, cover and refrigerate overnight
2.	Transfer the preparation in a saucepan and simmer for 1h-1h30 over low to medium heat. Stir frequently during that time. Cooking should last until the jam is thick enough (to your taste) and syrupy.
3.	Remove from the stove, skim off any foam and let the jam cool.
4.	In the meantime, pasteurize your jam jars by boiling them at 100°Celsius.
5.	In order to can and seal your jams the proper way, pour the cool preparation in your pasteurized jars while leaving some head space, cover them and put them upside down.
6.	Tips:
7.	Since the preparation will undergo long cooking over a low fire, you will need to use a pot with a thick surface
8.	I left the fruits macerate for 24 hours; if you are in a hurry, you might let them in the fridge for less time but still allow most of the juice to come out before the cooking stage.
9.	Avoid boiling your preparation as it will lead to your jam being overcooked or burned.
10.	You should be able to conserve your jam for a minimum of two months.