Pineapple Jam w Lime & Star Anise

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By Darren Purchese

Homemade gifts are the best gifts, and this little jar of sunshine will be well received by everyone. If they ask you what they can do with it tell them to drizzle it over ice cream or use it to spread inside a sponge cake. What you should be using it for is to glaze your Christmas Ham like a champion, for real Christmas wow factor from your guests.

Don’t be tempted to use tinned pineapples please, you’ll be able to tell the difference. Use fresh and remember once pineapples are picked, they don’t ripen further so you’ll have to pick out good ones. To do this the pineapple should smell of pineapple but not fermented, it should be firm but not too hard if squeezed. It could also have rounded edges with the eyes of the pineapple filled out and will be heavy for its size.

Get this one made in November, as pineapples are pretty much available all year round near you. This’ll make sure you don’t leave every job until December, as you’ll have enough to do cooking for everyone you have invited this Christmas. Make some as gifts to give out but save yourself some to use on that glazed ham.

Photo by Ari Hatzis.

Time

25

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

8
Jars

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Ingredients

Servings

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750g pineapple flesh, chopped into 1 cm dice
750g caster sugar
10g pectin *
1 whole vanilla pod, seeds scraped
2 whole limes, juice & finely grated zest
8 whole star anise
1

For the fruit preparation… place the diced fruit into a glass or plastic container and cover with a lid. Freeze overnight and remove the container from the freezer and place into the fridge. Leave to defrost thoroughly for 24 hours. Pour the pineapple and its juices into a bowl and use a handheld stick blender to break down the fruit into coarse chutney style. The freezing draws out extra liquid and flavour when defrosted and helps to break down the hard fibrous fruit.

 

2

For the jam… Mix the pectin with the sugar and add this into a large heavy bottomed saucepan with the pineapple and scraped vanilla seeds and mix well.

* Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialized food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 750 g jam setting sugar to make this recipe.

 

3

To cook the jam… turn onto a medium heat and bring to a boil while stirring constantly with a heat resistant spatula to ensure it does not catch. Cook the jam to 103°C using a sugar or digital thermometer to accurately check the temperature. Be careful, as the jam tends to spit and splatter as the temperature increases. Once the temperature has been reached remove the pan from the heat and add the lime zest and juice. Stir well and place the jam into sterilised jars with two whole star anise per jar. Store in the fridge until needed.

 

1
0 hours 0 minutes

For the fruit preparation… place the diced fruit into a glass or plastic container and cover with a lid. Freeze overnight and remove the container from the freezer and place into the fridge. Leave to defrost thoroughly for 24 hours. Pour the pineapple and its juices into a bowl and use a handheld stick blender to break down the fruit into coarse chutney style. The freezing draws out extra liquid and flavour when defrosted and helps to break down the hard fibrous fruit.

2
0 hours 0 minutes

For the jam… Mix the pectin with the sugar and add this into a large heavy bottomed saucepan with the pineapple and scraped vanilla seeds and mix well.

* Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialized food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 750 g jam setting sugar to make this recipe.

3
0 hours 0 minutes

To cook the jam… turn onto a medium heat and bring to a boil while stirring constantly with a heat resistant spatula to ensure it does not catch. Cook the jam to 103°C using a sugar or digital thermometer to accurately check the temperature. Be careful, as the jam tends to spit and splatter as the temperature increases. Once the temperature has been reached remove the pan from the heat and add the lime zest and juice. Stir well and place the jam into sterilised jars with two whole star anise per jar. Store in the fridge until needed.