Recipe: Sweet ’n’ Salty Pineapple Jam
In the summer months in Australia, pineapples are at their very best. Pineapples are a brilliant and versatile fruit that can be use in its entirety in a plethora of different recipes. We’ve covered multiple ways to use their skins (try this pineapple skin iced tea) but I love making pineapple jam whenever they’re in glut because it lasts for yonks in the fridge. If you find yourself with ample pineapples prior to December I recommend making a batch before Christmas because this goes perfectly on cold ham!
Ingredients:
– 1 pineapple – cut and core removed
– 4 medium red chillies – don’t discard the seeds, then you can add as little or as many as your heat preference allows
– 4 garlic cloves roughly chopped
– 1 nub of ginger roughly chopped. This is also a taste preference for me. Add more if partial.
– 1.5 tablespoons fish sauce
– 175 grams raw caster sugar
– 2.5 tablespoons white-wine vinegar
Method:
Dice half of your pineapple and set aside.
Take remainder of the pineapple and add with chillies, garlic, fish sauce and blitz into a paste.
Pop the paste into a cast iron pot and add sugar and vinegar. Bring to a slow boil. Make sure to keep stirring with a wooden spoon so it doesn’t stick to the bottom.
Once you’ve reached a boil, drop the temperature to allow for a simmer and add the rest of the chopped pineapple.
You now want to cook the jam for 40 minutes to an hour making sure it doesn’t get beyond a slow, lava like bubble.
Every so often skim off the white muck that gathers on top.
When the jam has reached the consistency that you want or it perfectly coats the back of your spoon and doesn’t move take the jam off the heat and add to your sterilised jars (see our how-to guide). Or, if you’re like me, immediately slather into a cheese toastie!
You’ll get 6 months out of the jam if kept unopened in a cool, dark place. Once opened keep in the fridge.
