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Pineapple Jam




Source of Recipe


Clearly Delicious






List of Ingredients



• 2 ripe pineapples, total weight about 3 lb with leaves
  
• 5 cups sugar
  
• about 2 lemons
  






Instructions



1. Slice the tops off the pineapples. Cut off the peel in strips, cutting deep enough to remove the "eyes" with the peel. Cut hte pineapple across into thick slices and cut out and discard the hard center core from each slice; dice the flesh. Weight the fruit. For each 1 lb fruit, measure 2 cups sugar. Put the fruit into a saucepan. Warm the sugar, and add it to the pan.
   
2. Allow 1 lemon for each 1 lb fruit. Peel off the zest and slice it finely. Halve and squeeze the lemons, keeping the seeds and juice for later use. Roughly chop the squeezed lemon halved. Put them with the seeds on a square of cheesecloth and tie up tightly into a bag with a long piece of string.
   
3. Put the lemon zest and juice in the pan with the pineapple and tie the cheesecloth bag to the pan handle. Stir the mixture over a low heat, until the sugar has completely dissolved. Increase the heat and bring to a boil, then simmer, stirring occasionally, for about 1 1/2 hours. Remove the pan from the heat. Test for setting with the cold plate test. It will be a lighter set than most jams. Discard the cheesecloth bag, squeezing it first to extract all the juice.
   
4. With the pan off the heat, lightly skim off any froth from the surface of the jam, using a long-handled metal spoon. Immediately pour the jam into warmed sterilized jars, to within 1/8 inch of the tops. Seal the jars and label.
   






Final Comments


Makes about 1 quart