HOMEMADE CHUNKY PINEAPPLE JAM - NO PRESERVATIVES, NO PECTIN AND REDUCED SUGAR VERSION

Pineapples are fun to look at and equally fun to eat. I have always loved Pineapple jam as a child and prefer it to mixed fruit or strawberry jam. Not that I don t like berry flavour. Its just that I am bored of eating berry or mixed fruit jams all the time. (I am still very quizzical, why all hotels serve only strawberry jam as part of their complementary breakfast menu  ??!!). 

Pineapple is considered to be a symbol of hospitality and is being used extensively in a variety of thematic decorations in different countries. It is considered a symbol of good luck among Chinese and gifted for wealth, good luck and fortune.

This tropical fruit, known for its juiciness, tart, fresh and sweet flavour, is sold as a fresh snack on roadsides. Cored slices and chunks are widely used in desserts, as pizza toppings, jams, sweets, ice creams, mock tails and cocktails - Pinacolada is one such worth mentioning.

My husband had bought some Serawak Pineapples during Chinese New Year. The whole house was smelling good and I instantly decided to make a batch of Pineapple jam - all the way natural. Yes. Pure and natural- no preservatives, no added pectin and above all with reduced sugar. How does that sound?  Secondly, I wanted to feel the pineapple chunks, so decided not to grind the whole fruit. However, underlining the fact that Pineapples are low in pectin, I used lime juice and lime zest to aid gelation. The result was great and I got a golden coloured, sweet smelling, smooth and chunky jam. Slather some on your toasted bread for a great breakfast. Use this as a filling in pies or tarts or as an ice cream topping. The options are endless. Click here to read some interesting tidbits on jam.


Preparation Time: 15 mins
Cooking Time : 35 + 45 mins
Yield : 2 8 ounce jars of jam
Recipe Category : Preserve
Recipe Level : Easy

INGREDIENTS

1  big Sarawak  pineapple

1 cup water

1 1/4 cups sugar

Juice of two small limes 
1 tsp lemon zest

METHOD

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups roughly. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, This should take about 30 minutes.

• Add the sugar and lime juice and zest and stir to combine. Cook until the mixture has thickened, about 45 to 50 minutes. 

• Spoon the jam into sterilized jars leaving an inch of head space. Cool well and close with a tight-fitting lid. 

• Store it in the refrigerator for up to 2 months.

NOTES

• Serawak pineapples are very sweet in nature . So, I kept the sugar to just 1 1/4 cups. Further, the  sugar granules were slightly bigger.
• You can add an inch thick of cinnamon to the cooking jam for a flavour twist. Purely your choice. However, I don't prefer that.

If you would like to read more ...

• Biologically known as Ananas comosus, the flesh and juice of Pineapples are widely used in cuisines around the world. The name Pineapple was derived somewhere in mid 1300 and does so due to its resemblance with the pine tree cones.

• Since ages, Pineapple has been used as a tenderizing agent in meat. The tenderizing effect of Pineapple is due to the enzyme Bromelain. The enzyme's proteolytic nature has made it an important substance in treating heart disease, combating sinus congestion and urinary tract disorders.

• Fresh Pineapple is an excellent source of Vitamin C and Manganese and is said to speed up tissue growth and repair. It is also a very good source of copper and a good source of Vitamin B1, Vitamin B6, dietary fiber, Folate, and Pantothenic acid. 

• Besides this, Pineapple also has a  low to medium GI  score (Glycemic index - 56) and a low GL ( Glycemic load) and can be liberally included in the diets of weight watchers and Diabetics. These facts are more than sufficient to make this wonderful fruit as a part of our regular meal.