Tropical fruit jam

Adapted from https://unevieenchantee.com/

2 C peeled and chopped watermelon; 4 C peeled fresh pineapple; 2 peeled mangoes; 1 peeled dragonfruit; 4 oranges; sugar; 1 envelope pectin

Place a small plate in the freezer. Sterilize jars and lids.

Prepare the fruit: Place watermelon in a blender and puree. Coarsely chop pineapple, mango and dragonfruit. Zest the orange, then peel and coarsely chop the fruit.

Place all of the fruit in a large pan and cook on medium until the fruit is softened. It will take about twenty minutes, depending upon how much heat you use.

Put the cooked fruit in a food processor and process until there are no large chunks remaining. Don’t overprocess, though, as you want to keep some texture.

Measure the fruit and add 3/4 as much sugar as you have fruit. For example, if you have 4 cups of fruit, add 3 cups of sugar.

Place the fruit and sugar back in the large pan and cook over medium heat, stirring, until it comes to a full boil. Add the pectin and stir constantly until it returns to a full boil.  Continue stirring for one minute.

Remove the pan from the heat. Spoon a little of the jam onto the plate that has been in the freezer. Return to the freezer for two minutes. The jam should appear thickened and should wrinkle when you touch the surface.

If the jam does not seem thick enough, return it to the heat and boil for another couple of minutes. Repeat the freezer test.

The thickened jam is ready to be placed into the sterilized containers. Leave the filled jars undisturbed for 12-24 hours.

                                        

              

An amazing topping for scones, toast, ice cream!!! Anne

Monkey Butter!

 https://12tomatoes.com/monkey-butter/                                                                                        Thanks for the link Leila!

Monkey butter

1 (20 oz.) can crushed pineapple, with juices; 2 3/4 cups white sugar; 4-5 ripe bananas, thinly sliced; 1/4 cup ground coconut (see note below); 1/4 cup lemon juice

toast or ice cream, for serving; glass jars

Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.

Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.

Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.

Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture. I used shredded coconut, Anne

Shortbread pineapple jam drops

https://www.sbs.com.au/food/recipes/shortbread-biscuits-pineapple-jam

Shortbread biscuits with pineapple jam

“These Puerto Rican shortbread biscuits are a favourite at parties and celebrations, including Christmas, and are often given as gifts. Simple to make, but impossible to resist, there are endless variations on the centre filling – the ubiquitous guava jam or hundreds and thousands are both popular in Puerto Rico – but we’ve filled ours with a homemade pineapple jam that tastes like summer” from the website

MAKES 22

Ingredients: 180 g unsalted butter, softened; 45 g (¼ cup) coconut oil; 110 g (½ cup) caster sugar; 340 g plain flour; 1½ tsp almond extract; ½ tsp grated nutmeg; ½ tsp vanilla extract

Pineapple jam: ½ (about 450 g) small ripe pineapple, peeled, cored, very finely chopped or grated; 220 g (1 cup) white sugar; 1 lime, zested, juiced; 1tsp vanilla extract

Instructions:

To make pineapple jam, combine pineapple and 2 tablespoons of water in a saucepan over medium heat and cook, stirring constantly, for 3 minutes or until pineapple releases juice. Add sugar and half the lime juice, reduce heat to low and cook, stirring occasionally, for 30 minutes or until mixture is thick and jam-like. Stir through vanilla extract and remaining lime juice and zest. Transfer to a sterilised jar (see Note) and set aside to cool. Jam will keep refrigerated for 6 weeks.

Meanwhile, preheat oven to 160°C. Using an electric mixer, beat butter and coconut oil together until combined. Add sugar and beat for 2 minutes or until pale and fluffy. Add flour, almond extract, nutmeg and vanilla extract and beat until just combined.

Shape tablespoonfuls of mixture into balls and place on oven trays lined with baking paper. Press down firmly with your thumb in the centre of each biscuit to form an indentation. Spoon 1 teaspoon pineapple jam into the centre of each biscuit and bake for 16 minutes or until edges are golden and biscuits are cooked through. Allow to cool on trays then serve. Biscuits will keep in an airtight container for 3 days.

Note • It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. To sterilise jars in the oven, preheat oven to 120°C. Wash items in soapy water, rinse, then dry. Place jars (including non-plastic lids) on an oven tray and place in oven for 20 minutes. Remove and fill jars while still hot. To sterilise jars in the dishwasher, wash on the hottest cycle. Dry, then fill jars, bottles and containers while still hot.

As you can see I didn't leave enough space between my biscuits so they cooked into one another which didn't affect the deliciousness of them, but next time I will leave more space so they cook perfectly round, Anne 

Strawberry, Pineapple and Orange Conserve

Jams and Pickles, Supplement to the Australian Home Journal 1930s

Strawberry, Pineapple and Orange Conserve

Peel, core and shred fine 1 pineapple.

Pick over stem and wash 1 quart (4 cups) of strawberries.

Remove the peel from 3 large navel oranges, keeping it as whole as possible. 

Remove the pulp of the oranges with a sharp knife, discarding as much of the pith as possible and saving all juice. Boil the peels in plenty of water until very tender, then remove and with a spoon scoop out the bitter white inside leaving just the orange outer part. With a sharp knife cut the skins in tiny thin strips about ½” (1cm) long.

Now put the pineapple in a large enamel pan and add a pint (2 cups) of water. Boil for 20 minutes.

In the meantime, put the orange pulp and juice in another enamel pan with 2 ½ cups of sugar and boil for about 15 minutes.  Then add the rind and continue cooking slowly.

When the pineapple is cooked add the strawberries and 4 ½ cups of sugar. Bring to the boil, then add the orange and let it all boil together for 22 minutes, no longer.

Skim the jam while cooking, and stir carefully to prevent sticking.

Put in sterilised jars and the next day seal with wax.

More tips from the 1930s:

4 of the same: Pineapple and Tomato Jam

HB's Guide to … Fruit Preserving – Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jen Bowring

Jams: Tomato and Pineapple

Ingredients: Eight lb. ripe tomatoes, four and a half lb. sugar, one large pineapple, one level tsp citric acid

Method: Scald and peel tomatoes and cut up. Cut pineapple into small pieces, remove centre and boil together with one lb. sugar for 20 minutes. Heat rest of sugar and add when hot to boiling jam. Boil quickly for one hour, then add citric acid and boil for a few minutes longer.

Laurel Recipe Book and Household Guide, 5th Edition 1951,Vacuum Oil Company Pty Ltd, Melbourne

Jams, Jellies, Pickles, Sauces: Tomato and Pineapple Jam

6lb tomatoes to 1 pineapple; 4 1/2lb sugar; 1 level tsp citric acid

Scald and peel tomatoes, cut up and remove hard piece near stalk. Cut pineapple into small dice. Boil together with 1lb of sugar 20 minutes. Heat 3 1/2lb of sugar in oven, add to biling jam and boil for further ¾ hour. Few minutes before taking jam off, add citric acid.

“Carry On” Cooker Book Tenth Edition, Mrs King, Proceeds in aid of the Totally and Permanently Disabled Soldiers’ Association NSW, Sydney 1949

Jams, Jellies and Preserves: Tomato and Pineapple Jam

Grate 4lb pine and peel about 4lb tomato. Boil till pine is cooked, adding gradually 8lb sugar. The proportion of tomato may vary according to taste. Yellow tomatoes are very suitable for this jam.

Sydney Harbour Bridge Souvenir Cookery Book 1932 Mr John Morgan (Pastrycook)

Pineapple and Tomato Jam

Take 6 large pineapples, peel and cut into small pieces, take 15lb of tomatoes, plunge into boiling water, so that the skins come off easily; mix with the pineapple and stew gently till the latter is soft, then add ¾lb sugar to each lb of the mixture, and boil till it is done. If liked omit the tomatoes, but the above are very nice mixed.

Some advice from Mr John Morgan (Pastrycook):

Pineapple Relish, Jam and Marmalade

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

 

Chutneys and Relishes: Pineapple and Ginger Relish

 

1 tblsp olive oil; 1 onion, finely chopped;2 tblspn grated ginger; 1 long red chilli, seeded if desired, finely sliced; 1 medium pineapple (weighing about 850g) peeled, cored and chopped; 1 red capsicum (bell pepper), seeded and finely chopped; 370g (2 cups) soft brown sugar; 500ml (2 cups) brown (malt) vinegar

 

Heat the oil in a large saucepan over medium heat, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.

 

Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

 

Cooma Methodist Church Ladies Aid Recipe Book of Genuine Recipes 1940s

“With the desire to be of service, this book is sent forth on its mission. Those who have contributed to it have done so gladly, willing to pass on what they have tried and proved to be acceptable . . . I cannot but feel that its usefulness will soon win for it a necessary place in the home of every housewife who desires to deliver dainty dishes to even the most particular.” Edward M. Biddle, Minister Cooma-Bombala Circuit

 

Melon and Pineapple Jam (Mrs W. Roberts, Five Dock)

3 1/2kg prepared melon; 1kg prepared pineapple; juice of 3 lemons; 4 1/2kg sugar; 1 litre water

Sprinkle 2 cups sugar on melon and let it stand overnight. Next morning ass pineapple, juice of lemons and water and let simmer until the melon is soft; this will take about 2 hours, then add remainder of sugar and boil quickly until the juice forms a syrup.

 

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

 

Fiji – Pineapple, Pawpaw and Ginger Marmalade

2 lemons; 2 cups water; 2 cups fresh pineapple, shredded; 2 cups fresh firm pawpaw, diced; 4 cups sugar; 4 tsp fresh ginger

Slice lemons paper thin and cook in 2 cups water for half an hour. Add remainder of ingredients, bring to a rolling boil, turn heat down and cook until thick, stirring constantly. Jar immediately.