Exotic
Fruit Jam
| 1¼ kg (2½ lb) pineapple |
1 kg (2 lb) cooking apples, peeled, cored
and coarsely chopped |
| 300 g (10 oz) lychees, peeled, pitted, and
halved |
250 ml (8 fl oz) water |
| rind of 1 lemon |
juice of two lemons |
| 1¼ kg (2½ lb) granulated sugar |
|
Peel, core and chop the
pineapple, then finely chop in the food processor with the apple. Transfer to
the preserving pan and add the lychees, water, lemon rind and the lemon juice.
Bring to the boil, then reduce the heat and simmer for 20 - 25 minutes, or until
the apples have disintegrated and the pineapple is soft. Add the sugar to the
pan and stir until all the sugar has dissolved. Return to the boil and boil,
stirring frequently, for 20 - 25 minutes or until setting point is reached.
Remove the pan from the heat and leave to settle for a few minutes. Skim off any
froth. Ladle the mixture into hot sterilized jars, then seal. The jam is ready
immediately, but improves with longer keeping.
Variation :
Other types of fruit, like
pawpaw, mango or fragrant melon can be used in the same way, but always add the
same quantity of apple.
E-mail Me