The colorful jam is perfect for spreading on a toast, to glaze a cake or use as the jam filling to make the ever so popular pineapple tarts or cupcakes. It’s great with grilled seafood or meat also.
By Lail Hossain
Growing up in the tropical weather of Bangladesh juicy, sweet, sour, and aromatic pineapples were abundant. Bromelain, an anti-inflammatory enzyme present in pineapple helps fight cold, body aches, and soothes and heals sore throat or swollen glands. As a result, pineapple was a must for us during flu season. This wonder fruit is also full of vitamin C and A, minerals, calcium, phosphorus, and potassium to boost the immune system. Therefore, it is no surprise that my pharmacist dad would often make thirst-quenching fresh pineapple juice and my mom this artisan jam with out pectin or artificial preservatives. No matter how often we ate fresh pineapple, the juice or the homemade jam, we never got tired of this wonderful bright yellow-gold fruit.
- 2 medium pineapples, about 4 cups crushed (with juice)
- 1 cup sugar
- 4 teaspoon lemon juice
- Cut the pineapple in half and use a fork to prick and grate the fruit.
- On medium heat, cook crushed pineapple, sugar and lemon juice until syrup thickens.
- Pour on prepared jars and refrigerate after jam cools.