Pineapple Jam Make about 6 cups 5 kg. Ripe pineapples 1.2 kg granulated sugar 6 cloves 4 screwpine leaves, shredded and knotted (if can’t find this, just omit it but this adds a better flavor!) 1 T. golden syrup
Peel the pineapple and remove the eyes completely. Cut into chunks and puree in an electric blender. Transfer to a large heavey-based saucepan, together with the sugar and cloves. Bring to a boil and add the screwpine leaves. Reduce the heat to med-low and cook, stirring constantly, until the jam is thick and sticky. (Be patient! This takes a long time!) Stir in the golden syrup and cook until almost dry.) **Better leave this overnight in the fridge and make the tarts the next day.
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