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Pineapple Jam

This jam makes a good foundation for sweet-and-sour sauce; you can also use it as a glaze for roasted meats. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes 2 cups

Source: Martha Stewart Living, April 2006


  • 1 pineapple
  • 2 cups sugar
  • Juice of 2 limes


  1. Peel and core pineapple. Using a box grater, grate flesh (you should have about 2 cups). Cook pineapple and 1 cup water in a saucepan over medium-low heat until pineapple is soft, about 35 minutes.

  2. Stir in sugar and lime juice. Cook until thick, 45 to 60 minutes.


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