Wednesday, June 27, 2012

Pineapple Jam

(makes about 4 - 5 medium-sized bottles of jam)
4 pineapples (cook in 2 batches)
12 cloves (6 cloves in one batch)
1 tsp cinnamon powder (1/2 tsp in 1 batch)
5 cups sugar (divide into 2 batches....adjust as necessary)
Pineapples from Hawaii...deliciously sweet and the cheapest we have bought....1 for 1 buck!
 First, cut off the crown and base of the pineapple.  Remove the outer layer as well.
 Pineapple skin removed
 Using a sharp knife, remove the 'eyes' by cutting diagonally
Then, cut the pineapple into 4 pieces and remove the core of each piece.
 Do not waste the core, cut the, into small pieces.
 Use the chop and blend function of the blender to blend the core.
 Cut the rest of the pineapples into small pieces as well and place in a large bowl
 Add the blended stuff and 1 cup sugar to the bowl to bring out the sweetness of the pineapple.  This is to reduce the amount of sugar used later.
Stir to mix well and let it sit for 1 hour or more before cooking.
Cook in batches of 2 pineapples at one time or more if your pot is bigger.
Add cinnamon powder, cloves and sugar and cook the jam on medium heat, stirring occasionally to prevent it from getting burnt at the bottom.
While cooking the jam, sterilize the glass bottles and metal caps using boiling water.  I used recycled bottles.
When jam texture has almost reached desired consistency, remove the cloves and ladle into sterilized bottles and store in fridge.  The jam will evaporate further and firm up to a drier texture, so do not overcook.
The rich and aromatic pineapple jam ready for spread anytime!

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