PINEAPPLE JAM

This is one of my many recipes that I've collected over the years ... tried and tested, of course, wouldn't want any disasters to happen, do we? .. like it did for me when I was trying and testing.Mum inlaw was tickled pink when I told her my 1st post on my 1st blog would be her pineapple jam recipe ... not that she fully understood what a blog or a post was.

Anyway, this recipe is carried out in the traditional way of grating the fruit by hand with a grater and not with a mandolin nor a food processor. There's no harm in using either but the texture just wouldn't be the same. Don't be deterred by the process, it's actually quite fun.
This jam is quite the favorite during Chinese New Year. So why am I posting it in the middle of August? Well, I have friends and family folks who can't seem to wait til the next CNY. According to them, anytime's a good time for pineapple tarts.
I've used this same jam for pineapple tartlets and they've turned out great. You can make it a little drier if using for pineapple cookies filling. For open tartlets, it will dry out a little during baking. Unfortunately I don't have a pic for those tartlets at the moment but I promise I'll post them soon. Another alternative is to use this jam with thumbprint cookies. Or just spread it on buttered toast. Yum!

INGREDIENTS

2 large ripe pineapples, remove skin & "eyes" - separate core and flesh

sugar - ratio 1:1 of semi drained grated pulp to sugar

1 large cinnamon stick

2 whole star anise

4 cloves (optional)

1 lemon, juiced and grated for rind (keep seeds for pectin)

METHOD

Grate the pineapple flesh with a coarse grater. (If you use a food processor, you'll end up with a finer mush). Grate pineapple cores with the finest grater.

Combine both grated pulp and put into a sieve and allow most of the liquid to drizzle into a large stainless steel pot. Do not squeeze.

When the juice has stopped drizzling, measure out the pulp into cups or weight and then have that same amount of sugar measured out. You may reduce the sugar by half a cup but any less and the jam won't gel. (I'm not using any pectin substitutes here).

Once you have the measurements for the sugar, you can put everything (juice, pulp, sugar, cinnamon, star anise, cloves-if using, lemon juice, grated rind and lemon seeds - can be put into a small muslin bag or just pick them out when bottling) into your big pot.

Bring to boil over a medium heat, then reduce heat and continue to stir at a simmer until most of the liquid has reduced and thickened to a sticky consistency.

Cool before using them in cookies and tarts or bottle while hot into sterilized jars.