Pineapple Jam with a twist. My beautiful sister did it again. Why do family members feel that they need to buy everything in the supermarket and then find people to give them away? Again, Erika saw pineapples on sale and decided to buy the entire shelf. What is up with that? And what could I make that would not force me to feel bad about throwing out most of the fruit but Pineapple Jam?
Pineapple is not a fruit I enjoy peeling or cutting. There many small gadgets available that claim to remove the core without any hassle don’t work the same as a sharp knife. Gadgets like pineapple corer or slicer in my opinion work but also waste the fruit. They work if you are making compost. You won’t feel like you are losing the fruit because you are adding nutrients back into the soil.
I seldom make jam and when I have the opportunity I always make sure the traditional spices – ginger, nutmeg, cinnamon and lime peel are added. Allspice is also an excellent addition to jams but not with all fruits jam.
Hope you like my version of Pineapple Jam.
- 2 1/2 cups Sugar organic preferred - use 3 cups if fruit is not very sweet
- 3/4 cups Water
- 3 Star Anise
- 1 large Cinnamon Stick
- 1 teaspoon Vanilla Extract
- 1 Pineapple - well ripened
- Remove the skin of the pineapple, then cut into small pieces. In a heavy saucepan, boil water and sugar. Sugar water must be clear before adding the remaining ingredients, about 10 - 15 minutes. Add pineapple, star anise, cinnamon stick and vanilla extract. Cover and simmer for 45 minutes stirring often to avoid sticking. Remove from heat and let cool before serving or placing into jar. Note: To make the perfect Pineapple Jam, add less sugar if the pineapple is very sweet and more if it is not. Use a wooden spoon to better stir the pineapple while cooking.