Are you a jam maker?

[SilentBoob]

I need an awesome recipe for pineapple jam. Have you ever made it? Does HFW have one in his book?

I can find plenty of recipes online but wondered if anyone had a recommendation.

I made awesome rhubarb and pineapple jam in my bread maker last summer.... Pm me if that's if any interest.

oooh i have one somewhere....it's a soft set though, and I label it as Pinapple Conserve, in a bid to make it sound classier and to excuse the runnyness!

I'll go look for the recipe and post it if I find it! :D

found it!

2 ripe pineapples (approx 3lb before you start with the peeling!)
sugar
2 lemons

Prep pineapple, and put into a pan with 1lb of sugar to each 1lb of fruit.
Zest and juice lemons and add to pan. Roughly chop lemon skins and tie into a muslin square with pips and add to pan

Bring up to a boil once the sugar has dissolved and simmer for half an hour to a set.

The one thing I intend to do differently next time I make this is to let the fruit sit overnight in the sugar, it's a tip I was given for rhubarb jam, which is a notoriously poor set for jam, and the last lot I made set beautifully. And the same with the strawberry jam...this year's jam was positively stiff after allowing the fruit to steep with the sugar overnight.

Good luck! :D

JAM MAKING LIVE ON MUMSNET *

I have got a load of jars 'sterilising' in my oven. Umm... are they going to explode?

And I have had 5 pineapples steeping in sugar and lemon juice overnight - just put into a big pan on the hob to bring to the boil.

I have no idea what I am doing...

Used to make loads of plum jam every year. We had a plum tree in the garden but then one year it got so heavy with fruit that it snapped in half and that was the end of the plum tree - and the plum jam! :(

Oh that's sad.

My pineapple is bubbling away. I am belatedly realising that I have chunked it far too big and should have grated instead.

Why isn't it turning into jam?

WHY ISN'T IT TURNING INTO JAM???

It's just boiled pineapple.

How's the jam going?

I got distracted.

My kitchen smells vile. I wasted 5 pineapples and 4 lbs of sugar. My best pan is ruined.

I don't want to talk about it.

Oh :( Sorry to hear that.

Have and

Just thinking, is your pan definitely ruined? I burned some chutney once so badly that there was a thick black layer welded onto the base, but I managed to get it off by letting it cool and dry, and then boiling water in it. The bubbles forming forces the black stuff off the base. I was very glad, it was my favourite pan.

Jam only 'turns into jam' once it reaches the right temperature, the excess liquid has boiled off a little, and the whole thing is then allowed to cool. Hot jam is runny... So your bubbling pan of thick sugary pineapple is actually how it's supposed to look.

Next time, place a plate in the fridge before you start. When the pan contents have been boiling for the time indicated in the recipe remove a small amount with a teaspoon, put it on the very cold plate, allow it to cool a little and then push the mixture with your finger. If the surface of the jam on the plate wrinkles up that means it's got to the setting point. If not, keep boiling for another five mins and then do it again.

Don't let this put you off. But maybe start with a smaller quantity if you're a newbie to the jam-making lark.

Cooking rhubarb in a burnt pan can lift off all the burnt bits, due to the oxalic acid in the rhubarb. Only, word of warning, you need to be really careful not to let it boil dry - burnt rhubarb is the burnt pan from hell!

I simmered it with fairy liquid and it's come up fine.

Have not yet had another bash at jamming though.