Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Sunday, 9 April 2017
Blue ribbon winning Pineapple Jam
The Australian Blue Ribbon Cookbook:
Stories, recipes and secret tips from prize-winning show cooks, Liz Harfull
Liz writes an
intriguing introduction to this excellent culinary, cultural history “For many
people the world of show cooking is almost like a secret society. Who are the
show cooks? Can anyone enter? What are the rules? And what does it take to win?
To the uninitiated the answers are often astounding and sometimes quite
impenetrable, and the judging usually happens behind locked doors, which makes
it even more mysterious.”
Valley dairy farmer Geoff Beattie took up cooking in 1980 after his spine was
damaged in a confrontation with a Hereford cow. He was laid up for nearly
eighteen months, including risky surgery and thirteen weeks wearing a body
cast, which pretty much confined him to his house” Liz Harfull. And, Geoff’s career
as a Brisbane Royal Show prize-winning chef began !!! This is Geoff’s Pineapple
small pineapples; 1.5kg white sugar (approximately); ½ cup lemon juice
1.To prepare the
pineapple pulp, cut off the top of the pineapples and remove the skins. Cut the
pineapples into quarters. Working over a large bowl, grate the flesh off the
cores, making sure you catch all the juice.
pulp and place it in a large saucepan. Add 165g (3/4 cup) of sugar for every
cup of pulp. Stir in the lemon juice. Bring the mixture to the boil over a
gentle heat, stirring constantly until the sugar dissolves.
3.Once the jam
comes to the boil, increase the heat so it boils vigorously, stirring regularly
to make sure it doesn’t burn. Cook for about 45 minutes, or until the fruit is transparent
and the jam is set.
warm, sterilised jars and seal while hot.
Makes about 4 to
Tips from the
This jam is better made in small quantities. Use good quality fruit that
is not overripe.
Using a small paring knife, remove all the pits and pips from the surface
of the pineapple after you have taken off the skin or they will show up in the
jam as dark flecks.
If you can get them, use bush lemons – a thick, knobbly skinned lemon
which grows wild in subtropical Queensland – or Lisbon, but never Meyer, because
this variety does not contain enough pectin.
Grease the base of your preserving pan with butter to help stop the jam
sticking and burning. A good-quality preserving pan with a heavy bas is best
for jam making as it will conduct the heat evenly and help prevent the jam from
Start checking the jam at about the 30-minute mark to see if it is ready.
To test when the jam is set, place a small teaspoonful on a cold saucer, wait a
minute or two, and then push the jam with your finger – it is ready if the jam
The jam should be bright in colour and fresh looking, with no dark spots.
When tested with a teaspoon, it should be of a firm dropping consistency.