Pineapple Jam


1 kg. cleaned chopped fruit
900 gms. Sugar
1 lemon
Rind and pith of 2 lemons
150 ml. water


Tie rind and pith of lemons in a small muslin cloth or pouch.
Put fruit, rind bag, water,lemon juice in a large deep pan.
Bring to a boil on high flame.
Simmer till fruit is soft.
Cool, pour into a bowl, stir in sugar.
Cover with a clean cotton cloth, leave aside for 12 hours.
Remove cloth, rind bag, put back to cook in similar pan as before.
Stir cook till sugar melts completely.
Boil on high to reach setting point.
Test if setting point has been reached by plate or spoon test.
Pour while hot into sterile jars.
Cool and seal.

You may also like

1 comment

fimie angle August 4, 2009 - 6:31 am

good and delicious….


Leave a Comment