Recipe Ingredient
- 550g (skinned and chopped) ripe pineapple
- 3 large Granny Smith apples (350g), peeled, cored and chopped
- 2 cups water
- 400g granulated sugar
- 1 1/2 tbsp lemon juice
Instructions
- Combine pineapple, apples and water in a large, heavy-based, deep saucepan. Bring to a boil, then reduce the heat and simmer for 40 to 45 minutes until pineapple is soft.
- Add in sugar and lemon juice and stir over gentle heat without boiling until sugar is completely dissolved.
- Bring to a boil uncovered for 30 minutes, stirring frequently until jam jells when tested.
- Use a metal spoon to remove any scum that has surfaced. Leave aside to cool for 10 to 15 minutes then, pour jam into warm sterilised jars or bottles to store.
