Pineapples are a versatile fruit that can be used in a number of ways. Working perfectly with rum and coconut, delicious as an upside-down cake, fresh and sweet as a frappe or a fantastic snack on its own, pineapple is a fruit that can be used often and used well. One of the best ways to use it, according to Not Quite Nigella, is to turn it into a scrumptious pineapple jam.
She offers an original recipe that will have your lips smacking with joy.
Makes around 2 cups of jam. (Don’t forget to sterilise the jars and lids by popping them in an oven set at 180 degrees for ten minutes)
1 fresh pineapple, weighing 850g after trimming
2 cups of white sugar
⅔ cup of water
1 tsp vanilla bean paste
1 star anise
Zest of a lime
1. Trim all the skin and the head of the pineapple and grate the flesh into a big pot.
2. Add the sugar and water in too. Heat the mixture until it starts to boil. Reduce the heat and simmer for about 20 minutes or until the pineapple begins to be translucent. Remove the scum from the top.
3. In a little saucepan, heat up the star anise to maximise its flavour. Add to the jam and wait until the mixture begins to be slightly see-through again before adding the vanilla bean paste.
4. Take the jam off the heat and add the lime zest a little at a time, tasting as you go. Ladle the jam into the jars, screw the lid on tightly before turning upside down. (After ten minutes this will create a seal).
5. Give a jar to a friend or spread your delicious jam on toast for breakfast!