As a kid growing up in the Caribbean one of my favorite preserves was and it continues to be Pineapple Jam. As a matter of fact, I’ll demolish anything made or which includes pineapple.. INCLUDING Pizza! We’ll chat about that pizza and upside down cake another day.. lets rock this jam!
1 large ripe pineapple (4 cups pineapple)
1/2 lemon (juice)
2 cups white sugar (adjust)
2 thick slices of ginger
pinch salt (about 1/4 teaspoon)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.
This is one of the easiest recipes I’ve had the pleasure of sharing with you. Get a large ripe pineapple, peel, core and wash, then dice. How To Peel And Core A Pineapple.
Put everything into a pot and stir well, turn on the heat to medium and bring to a boil (lid on).
As soon as you see tiny bubbles on the edges, turn the heat to as low as it will go and cook for 45-50 minutes. It will change color and thicken on you.
Tip. I diced the pineapple chunky so I get a bit of texture when the jam is cooked. I also left the ginger in thick pieces so it’s easier to remove at the end, along with the clove. You may need to adjust the amount of sugar to your liking
Turn off the stove, add the lemon juice (flavor and a stabilizer). Put into a clean jar.. enjoy!
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