Makes 250g/9oz 1 very ripe pineapple 120ml/4fl oz water Juice of 1 lemon 125g/4½oz preserving sugar warmed. 1. Peel the pineapple, removing all the brown eyes. Cut out the core and set aside, then chop the flesh into small pieces. You should have about 250g/9oz of pineapple flesh. 2. Place the pineapple flesh (including the core) in a preserving pan with the water and lemon juice and cook over a low heat for about 30 minutes or until the flesh is very soft. 3. Discard the pineapple core, add the sugar and stir until it is completely dissolved. 4. Increase the heat and bring the mixture to a rolling boil. Cook for about 15 minutes, stirring occasionally, or until the fruit is clear and the jam has reached setting point. 5. Ladle into hot, sterilized jars and seal immediately. Leave to cool before labelling and storing. INGREDIENTS METHOD PINEAPPLE JAM Traditional Jams & Preserves Delicious served on toasted muffins or crumpets - has a distinctly tropical flavour all of its own!