Prep 15 mins
Cook 1 hr
This is very tasty. Good on anything you'd put jam on. Great as a filling for a pineapple layer cake. Cooking time does NOT include the overnight setting.
- 1 pineapple, approx. 3-cups chopped
- 1 lemon, juice and zest of, grated
- 828.06 ml sugar
- 591.47 ml pinot grigio wine
- In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
- Let set overnight.
- The next day put pot on a medium flame and bring to a mild boil.
- Add the sugar and bring back to a boil.
- Continue to boil for about an hour or until the jelly-stage is reached.
- If desired, use a potato masher to break-up the larger pineapple pieces.
- Ladle into jars, seal and water bath process for 10-mins.
- When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar.
- This yields 3 half-pints with a little left over for the fridge.
Fantastic Jam. The only change I made was to use jam sugar (added pectin) instead of plain sugar. I make one batch as per the recipe and one batch with a sprinkling of red chilli flakes which has resulted in a wonderful sweet & sour jam that's fantastic with ham.