Pineapple Jam
An Original Recipe by Not Quite Nigella
Makes 2 cups of jam
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1 pineapple, once trimmed, about 850grams/30 ozs.
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500g/2 cups white sugar
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2/3 cup water
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1 teaspoon vanilla bean paste
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1 star anise
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Zest of 1 lime
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2 sterilised jars and lids*
Step 1 - Remove the top, bottom and skin from the pineapple including the eyes. Grate the pineapple flesh and juice into a large pot-I got about 868 grams from the one pineapple.
Step 2 - Add the sugar and water and heat on the stovetop until you get a rolling boil. Turn down and simmer for 20 minutes until the pineapple turns translucent. Skim the scum off with a slotted spoon. I usually sterilise the jars during this time and leave them in the oven.
Step 3 - Meanwhile use a small saucepan to heat the star anise to release the flavours. Once fragrant, remove from heat and place in the jam. When the jam starts to look translucent add the vanilla bean paste and continue to simmer lightly until syrupy and translucent.
Step 4 - Remove the jam from the heat. Add the finely grated zest for the lime and taste-it may need a little more or less lime. Ladle into the still hot jars leaving a 1cm/0.5 inch gap at the top. Secure the lid tightly and turn upside down for 10 minutes to create a seal.
*To sterilise jars, heat then in a 180C/350F oven for 10 minutes.