Pineapples are not growing in my allotment, but they are growing just up the road. One of the first places visited when we emigrated to Australia many years ago was the “Pineapple Plantation” just north of Brisbane – that whole area grows the most wonderful pineapples.
I am running a jam making workshop at Beelarong this weekend and, as I always do, I did a dummy run in my own kitchen this morning, just to make sure that my old recipes are still working just fine.
They are! Well, this one is anyway.
First catch your pineapple. In this case I found a nice big juicy one at my local fruitier for the fine price of $4. And from that investment, + sugar and lemons I already had, I ended up with all this.
And that is why I’m addicted to preserving.
(My kitchen table in the photo should be Heritage Listed. I cook the old fashioned way, on the table where I can spread out.)
Here is the recipe I use from the reliable non-nonsense Australian Women’s Weekly. In this case I halved the recipe which gave me these six small jars and the little taster.
Looking forward to the workshop on Saturday. Watch this space!