@chefslt: • Peel pineapple and remove the hard core.
• Chop pineapple into small pieces.
• Blend half of the pineapple for a smoother texture.
• Transfer pineapple and water into a saucepan.
• Cook until the pineapple softens.
• Add sugar and stir until dissolved.
• Add pectin if using.
• Continue cooking until thickened.
• Add lemon juice and mix well.
• Cook until approximately 104–105°C.
• Remove from heat and cool.
Chef Tips:
• Use ripe, sweet pineapple.
• Finely chop pineapple for a smooth spread.
• Pineapple contains enzymes that can interfere with gelatin setting, but ordinary jam cooking helps soften the fruit.
Best Uses:
• Breakfast toast
• Pineapple cake filling
• Danish pastry
• Tart filling
• Yogurt and dessert toppings
Storage:
• Refrigerate in a sterilized airtight container.
• Use within 2–3 weeks.
Important food-safety note: These are refrigerator-jam recipes, not validated shelf-stable canning recipes. Refrigerate promptly at 4°C or below and discard if mould, fermentation or unusual odour develops.
