Pineapple and Rosemary Jam
- Prep Time: 15
- Cook Time: 80
- Total Time: 1 hour 35 minutes
- Category: Dairy Free; easy; Gluten Free; Light meals; Meals and Courses; Sauces, Marinades and Condiments; Special Diets; Vegan; Vegetarian
Description
A simple, sweet and fruity Jam
Ingredients
For the Jam
1 large pineapple, peeled
1 C (250 ml) water
2 C (500 ml) sugar
juice of 3 limes
1 x 115 g can granadilla pulp
¼ tsp (1.25 ml) finely chopped rosemary
Instructions
To Make the Jam
Grate the pineapple – it should yield 2 C 500 ml. Place the pineapple and the water in a small saucepan and cook over a medium–low heat for about 20 minutes, until the pineapple is soft.
Add the sugar, lime juice, granadilla pulp and rosemary and stir to combine. Cook for about 1 hour, until the mixture has thickened. Spoon the hot jam into a sterilised jar with a tight-fitting lid. Store in the fridge for up to 3 months.
