Print This Recipe

Print
Pineapple Jam

Pineapple Jam

This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Martha Stewart Living, April 2006 http://www.marthastewart.com/348727/pineapple-jam
3.47059
Rated
69.4118100(22)22
  • Yield Makes 2 cups

Ingredients

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

Directions

  1. Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
  2. Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.