Return to listing

Pineapple jam (& ginger)

Submitted by Anastasia 28 November 2009

I cut up my pineapple , weigh it , then add the sugar , & leave it to stand overnight.This really does bring out the liquid , & enhances the taste.



2 Pineapples prepared.(you can mince the fruit or just dice it) Sugar to match the weight of the pineapple. 2 Lemons. Ginger, peeled , & cut very small.


Prepare the fruit , add the sugar, & leave to stand for at least 2 hours. Put the fruit in the pan , add the juice of 2 lemons.put the half lemons in the pan , DO NOT CUT UP, you will remove the lemon halves when the jam is cooked.This will help with the set. As for the ginger , you can use powdered, but fresh is best. I use about an inch piece chopped for each pineapple.Bring to the boil slowly until the sugar is dissolved , then a rolling boil until setting point.takes about 25 mins.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



CMS solutions by