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).

Pineapple Jam

pineapple

water

sugar

limes

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.

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.

I have made this pineapple jam, and I delighted in a hurry each morning. I have delighted in it with bread, roti, and paratha. Its taste and aroma are so splendid. Thank you kindly for such a sort of phenomenal sharing.

This jam is wonderful, bright flavour, good consistency, and very easy to prepare. I'll make it again for sure.

I don't use a grater, but prefer to trim and mince with a knife. Every time I grate, I get cut or scrapes. The recipe is great, but a lot depends on the quality of the pineapple.  Careful not to overcook and brown the pulp.

The recipe says 1 cup water. If you watch the video, it says 2 cups. I used 1- am not sure how it will turn out. Didn't watch the video til halfway through cooking. A little upset in the discrepancy being so much work involved in this recipe.

I made this according to recipe but also added two sticks of cinnamon and about one dozen cloves from the beginning of cooking. It tasted so good I used it for pine tarts,so delish

Those that said it was a waste - 
If it burned - you had the heat up too high.
If it turned to mush - you had the heat up too high.

Turn down the heat - good recipe but watch the sugar, I suggest tasting the pineapple first. If it is sweet already cut down on the sugar by 1/2 cup.

Disaster recipe. I don't know if the recipe is incorrect or the method is goofed but I just wasted a whole pineapple and a shed load of sugar. 20 minutes into the second stage of cooking and my mixture started to burn. I took it off and jared it immediately. Lo and behold it's solidified. Never Trust American recipes!!

I don't think this is a waste of time and I loved the taste!  To the person who said it cooked down to mush, well, that's jam and I had identifiable pineapple in mine.  If one were to substitute canned pineapple for the fresh I can see how that might happen but not with a fresh pineapple.  This will become a regular in our home.

This is a lovely recipe!!!  I bought a pineapple that turned out to be sour.  Instead of throwing it, decided to turn it into a jam.  Searched for a recipe and this one looked interesting.  Made the Jam.  My wife and Kids loved it...

A tad-bit lengthy but worth it in the end.  Easier methods are available for people who do not have time...just buy it from the supermarket shelf! Lol...

I get pineapples from bountiful baskets all the time and I am always struggling to find something to do with it and there is only so many times I can make pineapple upside down cake right? Someone mentioned that this was a waste of time and I will say it is not. It was delicious and as for there being no pectin...well there is no need to add citric acid (aka pectin) because your adding citrus juice (lime) that naturally contains citric acid. But all in all a nice basic recipe.

Not impressed. Add water to juicy pineapple and then cook it for 35 min? Waste of time.  Why add the water to begin with? Add sugar then cook til firm? No pectin? Had to cook another 45-60 min? more time wasted! The pineapple was so overlooked it was unidentifiable mush. I'll stick w my regular pineapple jam.

Really good.  Just perfect with the coconut bread.  I will definitely hold on to this recipe.

Sweet and citrusy jam is brightened up with lime juice for an easy and delicious treat.

pineapple jam

Servings: 2

Cost: $7.23 /serving

Author : Martha Stewart

Ingredients

Instructions

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