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taurusgb
Posts: 909 Forumite
Lady at work asked me to search my mega collection of cookery books for pineapple jam - got 100's of jam recipes but not for pineapple - can anyone help please?
People Say that life's the thing - but I prefer reading 
The difference between a misfortune and a calamity is this: If Gladstone fell jnto the Thames it would be a misfortune. But if someone dragged him out again, that would be a calamity - Benjamin Disreali
The difference between a misfortune and a calamity is this: If Gladstone fell jnto the Thames it would be a misfortune. But if someone dragged him out again, that would be a calamity - Benjamin Disreali
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Comments
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I don't think you can use pineapple for jam because there is something in the pineapple that stops the jam from setting. Same for jelly too..
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Pineapple jam found this though havnt tried it myself 6 cups pineapple pieces chopped, 3 cups sugar, 1 cup water, 1/2 cup sliced lemon. Add all to a large pan, stir while bringing to the boil, boil 1/2 hr till thickens, remove scum with a ladle then pour into jars and seal.0
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Aha!!!
The lemon contains the pectin you need to set the jam!
Lemon is a great pectin standby ... you need the whole thing... juice, pips, pith, skin. They should "melt" so that you don't notice them in the final jam, but if you're concerned, put the lemon in a muslin bag and then squeeze the bag so all the cloudy stuff runs out - that's the pectin
Warning ..... I'm a peri-menopausal axe-wielding maniac0 -
I've got a similar one - 1lb sugar to each 1lb prepared pineapple, grated rind and juice of 1 lemon to every 1lb fruit. dissolve sugar with fruit, add lemon rind, boil until fruit is transparent,add lemon juice. I've also got one for Grapefruit and pineapple marmalade: 2lb grapefruit (thinly sliced), 2lb pineapple (peeled and shredded), 2lb lemon (thinly sliced), 6 pints water, 1lb sugar to each pint juice. - cover fruit with water, leave overnight. boil until tender (about 3 hours). Measure the juice and add sugar in proportion - dissolve sugar gently then boil for about 30 mins. Again the lemon and the grapefruit will contain pectin.
You can also buy pectin in bottles (but that's not very OS!), and then you'd just use the usual 1lb sugar to 1lb fruit.
Hope they work - I've not made either of these myself0
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