PINEAPPLE JAM Traditional Jams & Preserves Delicious served on toasted muffins or crumpets - has a distinctly tropical flavour all of its own! INGREDIENTS METHOD 1. Peel the pineapple, removing all the brown Makes 250g/9oz eyes. Cut out the core and set aside, then chop the flesh into small pieces. You should 1 very ripe pineapple have about 250g/9oz of pineapple flesh. 120ml/4fl oz water 2. Place the pineapple flesh (including the Juice of 1 lemon core) in a preserving pan with the water and 125g/4½oz preserving sugar warmed. 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.