Friday, 12 May 2017

Exotic pineapple jams

Susan Can Cook: Food Fit for Sharing

Thanks for the guavas David.

Pineapple and Pineapple Guava Jam

4 cups pineapple guava pulp; 2 cups pineapple (I put mine through the blender); 1/2 cup lemon juice; 3 cups sugar

Prepare 5 half pint jars and lids and the boiling water bath. Place some spoons and saucers in the freezer.

Place all the ingredients into a large stock pot and bring to a boil. Boil, stirring frequently, until thick. The pineapple guava may float. To prevent this, mash them with a potato masher while cooking. Test on a frozen spoon or saucer. Once the jam cools, if it wrinkles when you push it with your finger, it is done - about 220 degrees. Remove from heat and skim any foam. Stir for one minute to distribute the fruit. Carefully ladle into hot jars, wipe the rims and close the lids. Process in the boiling water bath for 10 minutes. Carefully remove to a towel lined tray and allow to cool overnight. Label in the morning.

 Makes 5 half pints.

Cooking with Fruit, compiled by Mary-Lou Arnold, 1985 Sydney
One of my favourite spots in our garden - under the persimmon trees.
Pineapple and Persimmon Jam
4 ripe persimmons; 2 cups sugar; 1 tblsp lemon juice; ½ cup grated pineapple; shredded peel 1 lemon
Cut a cross in pointed ends of persimmons. Peel back skin. Discard skin and stem end. Combine pulp with sugar and cook over low heat 15 minutes, stirring constantly until thickened and clear.
Do not boil.
Stir in lemon juice, pineapple and lemon rind. Pour into warm sterilized jars. Seal when cool.


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