Ingredients

The following ingredients have 4 Servings
  • 620 gms – 1⅓ lbs. pineapple (cubed)
  • 330 ml – 11 oz. water
  • 475 gms – 2 ¼ cups + 1 tbsp sugar
  • Juice of 1 lemon
  • 1 vanilla bean (scraped)

Instruction

  • Put the pineapple and water in a pot and cook over medium heat, uncovered, for about 20 minutes or until the pineapple has softened and the water has almost evaporated.
  • Blend it with a hand mixer.
  • Add the sugar and lemon juice and cook, stirring, for about 20 to 30 minutes or until thick. Remove the foam with a slotted spoon for a clearer jam.
  • After 15 minutes, add the scraped vanilla bean.
  • While the jam is cooking, put a small plate in the freezer.
  • After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
  • Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
  • Store the jam in sterilised jars.