I picked a delicious pineapple jam recipe to post today; I made a few jars 3 days ago and I managed to empty one of them already! I decided to make pineapple jam because they're in season, they were on offer in Asda (2 for £1.50!), and its absolutely delicious! It's not as sweet as traditional jams, I like to reduce the sugar so the slight tartness from the fresh pineapple comes through...

The jam is extremely easy to make; ideally, you should 'start' the pineapple in the sugar a few hours beforehand, and about 25 minutes or so to make the jam and jar it. I'm planning to make some coconut walnut bread tomorrow to go with what's left of the jam...I hope it lasts that long! If you've never made jam before, give this recipe a shot..

Pineapple Jam Recipe

INGREDIENTS - makes 5 'average' jam jars

1500g fresh pineapple cut into 1cm cubes (this equated to 2 pineapples)

700g sugar

Juice from 1 lemon

100ml of water

1. Put the pineapple, sugar, and lemon in a non-metallic bowl and mix well. Leave for about an hour, turning every 15 minutes or so. You will find that the pineapple will release a LOT of juice at this point. Reserve the squeezed lemon 'shell' because you will need this later on during the cook.
2. In the meantime, sterilise the jam jars and lids in boiling water for 10 minutes, then, using tongs, place the jars ONLY in a low oven to dry.
3. Place the pineapple mixture into a large cooking pot and add the water. Tie the reserved lemon 'shells' in muslin and throw those in as well (this will help the jam set).
4. Cook on a medium heat and allow the mixture to simmer for 20-30 minutes. Don't forget to stir, and be attentive not to burn the sugar because then you will be stuck with a toffee flavored block! A good way to test for the setting point of the jam is to place a spoonful of jam on a cold plate... and place it in the fridge for a few minutes. If the jam 'wrinkles' when you run your finger through it then its ready!
5. When the cook is over, fish out the muslin with the lemon, and pour into your prepared jam jars. They should be nice and hot from the oven so they should not crack when you pour the hot jam in! Seal the jars tightly and leave them to cool overnight.

The jam should keep for a couple of months, but I haven't had the chance to store it for that long I'm afraid! Once opened, you will need to store it in the fridge and eat it within 2 weeks.

Why not share the jam? I quickly whipped up some labels and gave a few jars to friends and family...