Last year, I made my very first batch of lemon marmalade and red dragon fruit jam. You don't believe it, I am actually sent them home by FedEX to my mom. ha! However, mom loves them. She has never tried anything like that before. And under her special request, I finally made her this spreadable chunky pineapple jam. This pineapple jam is completely different from the previous one which I used to make my pineapple rolls.
And here's what I did.
1 large pineapple (about 60 oz, cleaned)
8 cups sugar
1/2 cup fresh lemon juice
lemon zest from the lemon used
4 cups water
*prepare about 7 empty jars.
(1) cleaned & skinned the pineapple and then cut them into small chunks.
(2) add in sugar and water to soak them for 5 hours.
(3) collect lemon zest from the lemons before juicing.
(4) now, squeeze the lemon; keep the juice aside and tie the rest of the unused lemon parts into a cheese cloth for cooking later (to produce natural pectin).
(5) now, boil the pineapple when it's ready together with the unused lemon parts and lemon zest with a non-stick pot for about 30 mins.
(6) remove the cheese cloth and squeeze out the pectin.
(7) continue boiling for about 30 mins or untill a little thickened.
(8) test the jelly by placing a teaspoon of hot jelly onto a chilled plate.
(9) if the jelly hold the shape a bit, like an egg then it's ready.
(10) off the heat, transfer the jelly to prepared jars.
FOR JARS PREPARATION AND SEALED : Please do refer here.
The cooked pineapple jelly looks something like this, very sticky and yummy in colour. Beside of using natural pectin, we can also use acid citric to perfect the jelly texture.
I get about 4 bottles medium size jam jar, 1 bottle st.dalfour jar and 1 bottle large pasta sauce jar of jam. If the jars are proper sealed, they can be kept for up to 2 years.
Don't this look super gorgeous in my recycle St.Dalfour jar! Perfect!