Name: Pineapple jam
Cook time: 90 min
Total time: 90 min
Ingredients: 1 bunch pineapple (2kg), peeled, cored, chopped coarsely; 1.25 litre (5 cups) water; 2/3 cup (160ml) fresh lemon juice; 1.3 kilogram (6 cups) sugar

Ingredients

1 bunch pineapple (2kg), peeled, cored, chopped coarsely

1.25 litre (5 cups) water

2/3 cup (160ml) fresh lemon juice

1.3 kilogram (6 cups) sugar

Method

1.Combine pineapple, the water and juice in large saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until pineapple is soft.

2.Stir in sugar; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.

3.Pour hot jam into hot sterilised jars; seal while hot.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related