Description
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. Try on grilled meats and seafoods. My mom always used a fork to grate pineapple for her jam. When I am time crunched, I peel the fruit, cut in big chunks and use the food processor to crush. I used fresh pineapple. Canned crushed pineapple works just fine for this jam and saves a lot of time. Adjust sugar according to your taste and the sweetness of the pineapple used. Jam stays well in refrigerator for 4+ months.
Ingredients
Scale
- 2 medium pineapples, about 4 cups crushed (with juice)
- 1 cup sugar
- 4 teaspoon lemon juice
Instructions
- 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.
- Category: Condiment