Pineapple Jam is easy to make and tastes absolutely delicious spread on fresh white bread or home-made scones . Remember that the weight of the pineapple is calculated after peeling and coring. Three medium-sized pineapples give about
3 pounds of prepared fruit.
3 lb. fresh pineapples, peeled, cored and chopped into small pieces 1 pint water 3 lb. sugar
Squeeze the juice from the lemons and set it aside. Tie the squeezed out lemons and the pips in a cheesecloth bag.
Place the chopped pineapples, the reserved lemon juice, the cheesecloth bag and the water in a preserving pan or large saucepan. Set the pan over moderately high heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 2 hours or until the pineapple pieces are tender. Remove the cheesecloth bag, squeezing it against the side of the pan with the back of a wooden spoon to extract as much juice as possible.
Add the sugar to the pan and cook the jam, stirring constantly, until the sugar has dissolved.
Increase the heat to moderately high and boil the jam, without stirring, for 15 to 20 minutes or until setting point is reached. If you are using a sugar therm-ometer, setting point is reached when the jam registers 220°F to 222°F on the thermometer.
Alternatively, remove the pan from the heat and drop a teaspoon of the jam on to a cold saucer. Allow the jam to cool. If the surface of the jam wrinkles when gently pushed with your index finger, setting point has been reached.
If the jam has not set, return the pan to the heat and continue boiling the jam, testing it every 5 minutes.
Remove the pan from the heat and let it stand for 5 minutes.
Ladle the jam into clean, warm, dry jam jars. Place a circle of greaseproof or waxed paper over the surface of the jam in each jar. Cover the jars with jam covers and secure with rubber bands. Label the jars and store them in a cool, dark, dry place.