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!
Allotment Adventures with Jean 
Apr 28, 2016 @ 19:52:58
Thank you for sharing this recipe, I haven’t had pineapple jam since I was a child, this sounds good but wondering if all that sugar is necessary, have you tried using less ? Pineapples these days are very sweet.
Apr 29, 2016 @ 06:25:15
Margo, thank you for visiting my blog. You have raised an interesting point, I notice that some recipes on the internet are using less sugar, but they suggest the jam is used up in a matter of weeks and stored in the fridge.
The sugar in this recipe is necessary for the keeping qualities of the jam. Some folk like to store their jam for maybe 12 months or more in a cupboard (not refrigerated until the jar is opened). The jam is sweet and a little goes a long way.
Apr 29, 2016 @ 08:31:06
Looks good.
Jun 07, 2016 @ 05:54:12
thank you for the recipe 🙂 I have never had pineapple jam.