I have searched pineapple jam recipe online but mostly they included jell fruit pectine to enhance the jam appearance and taste. Although it’s a crucial ingredient for making jam but it still contains some other things that we are unsure.
Pectin is a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies. So basically ripe fruits already contain pectin. For appearance and volume purpose, maybe you can try to replace it with jelly powder but not too much cos it will harden the jam. I never tried jelly powder for jam, I rather use basic ingredients. As I found Martha Stewart’s posted on her website so I think it should be alright.
Here you go:
1 big ripe pineapple (peel,clean and cut)
1 cup of water
1.5 cups of pure raw sugar
1.5 limes juice
1 pandan leaf (clean it)
Make the rough pineapple puree with food processor. add in a lil bit of water if you feel it’s hard to blend it. Put it on the saucepan and add in the rest of the water, lime juice, and pandan leaf. Cook in medium-low heat. Stir when necessary. cook for about 30-40 minutes, add in sugar. Cook until it’s thickened. Let it cool and keep it in glass jar. Store it in the refrigerator. It can last long for about 8-9 weeks.
Here are the pic of the methods that might help:
** I used to keep some glass jar from mayonaise, jam, or honey jar. After finish using them, wash and dry it but you must sundry its cover or put it on hot stove (but no fire, such as: after cooking and the stove is still hot) to dry it and place it upside down in the middle of the stove for about 5-10 minutes. This is to prevent the cover from rusting or fungus growth.