THE TASTIEST PINEAPPLE-GINGER JAM

There are many different types of commercial pineapple jams to be had, some good, some bad and others terrible. Most contain preservatives and other unhealthy stuff which isn't good for your general well-being.

But making your own assures you highest quality and superb taste. A well made jam produced in your own kitchen can easily keep for up to a year without losing its appearance or taste.

Pineapple-Ginger jam with fresh
home-baked bread

I have made jams and marmalades for many years, always using fruit when easily available at the peak of their season when such fruit is less expensive. This will allow you to to experiment occasionally, combining different fruit together or adding some spices for a change from the regular, everyday jams.

For this recipe I decided to add ginger to pineapple. Pineapple jam on its own is a bit humdrum generally but I know that fresh ginger brings a spicy liveliness to most everything. And, believe me, I wasn't wrong.

To make this jam is quite easy and not too time consuming. The work should be divided into two sections. Prep everything the first day and do the actual boiling of the jam the next day. But if you have the time do the first part in the morning and later in the afternoon you make the jam.

This is not the traditional way of making jam but it gives a tastier jam by eliminating additional water.

So, let us start with the recipe and what is needed.

fresh cubed pineapple

Ingredients:

1.2 kg fresh pineapple, cubed
150 g fresh ginger pulp obtained from about 300 g fresh ginger root
700 g sugar
2 tsp citric acid, dissolved in 4 Tbsp water

grated fresh ginger

Equipment:

3 jam jars and a large pot for sterilizing
Food processor, bowls and grater
tongs for lifting jars
sterilized funnel, jug and ladle
stainless steel pot for jam making
sugar thermometer (or a couple of chilled saucers)

Method:

Prep:

Processed pineapple and ginger

Peel and cube the pineapple, 2 large ones should give the required amount. Make sure to remove any eyes and all of the core.
Peel and grate the ginger and then pass it through a sieve to obtain the pulp.
Place pineapple and ginger in the food processor, if necessary in two batches, and process until there are no more chunks.
Pour into a large bowl and add the sugar. Stir it in to dissolve, then cover and place in the refrigerator for a few hours or overnight.
This will help to produce more juice, so no additional water is required to make the jam.

Jam Making:

Remove fruit pulp from the fridge and add to your pot. Cover, put on the fire and bring to boil. When boiling, reduce heat to simmer for half an hour. DO NOT STIR!

In the meantime sterilize the jars and lids in a water bath. Also immerse ladle, funnel and jug in boiling water, then keep on a clean kitchen towel until needed.

When the half hour is up, remove the cover, add the citric acid, increase the heat and bring back to boil. Now you can stir. After about 5 - 10 minutes the fruit will come to a rolling boil which will remain when you stir. This indicates that gradually setting point is approaching. If you have a sugar thermometer stick it in the pot now. If not, wait another 10 minutes or so to test the set on a cold plate.

Take a small teaspoon full of the jam, place on the chilled plate and run a line through the middle. If the liquid runs together it requires more cooking, but if the line stays open the jam is ready for potting.

Using a thermometer is easier because once it indicates 105℃ setting point is reached.

To avoid spillage and waste use the ladle to fill the jug, place the funnel on top of a jam jar and pour, leaving at least 2 cm space. Wipe rims to make sure they are clean and seal immediately. 

You may want to further sterilize them in a water bath or you can turn them upside down for about 15-20 minutes to allow a vacuum to form. Using jars with pop button lids are a great advantage here. If no vacuum has formed the button will move and you will have to process the jars again or the jam will not keep.

But if successful your jam can easily be kept for up to a year, if it can last that long with all its yumminess!

Three jars of the best pineapple-ginger jam

I urge you to try it; you will not be disappointed!

Next time I shall give you a great recipe for the perfect bread to go with your jam!

Happy New Year!

The festivities are over for a while and the few extra calories one indulged in here and there while preparing all the delicious things are now orbiting the waistline in the form of unwanted kilogrammes!

To get rid of the excess poundage I have resumed my daily walks supported by my tasty smoothies which I have for and as breakfast. If you, too, have gained a little excess weight over Christmas my smoothie recipe might be for you, together with any form of physical exercise you prefer!

Bananas ripening

Bananas are the foundation of the smoothies I enjoy. Together with two or three other types of fruit a couple of glasses keep me going till lunchtime.

Fruit suitable are banana, apple, pineapple, papaya, soursop and grapes. But it is important to remember that one should not use more than four different types because of the way they interact and affect the digestion.

The reason for my choice of fruit lies in the properties of each which are as follows:

Bananas - rich in potassium, good for heart health and controlling blood pressure
Apples - excellent for the digestion, rich in fibre, helpful in managing diabetes
Papayas - anti-cancer properties, also rich in fibre and good for the digestion
Pineapple - good for bones and eyes, anti-inflammatory
Soursop - rich in antioxidants, good for the eyes, anti-cancer, fights parasites.
Grapes - help to control blood pressure, are great for weight loss, eye health, blood sugar control,                       colon health, good for the heart.

These are just a few of the benefits of these fruits. To make my smoothies even more beneficial I also add a few spices which are anti-inflammatory and keep my joints from aches and pains. I also add some natural yoghurt or milk, depending on my fancy!


And now for the recipe:

Banana, apple and a slice of  papaya

1 banana
1 apple
1 slice of fresh papaya
1 heaped Tbsp natural yoghurt
about 1/2 cup of water
1/2 tsp ground cinnamon
1/2 tsp ground or fresh ginger
1/4 tsp ground or fresh turmeric
1/8 tsp ground black pepper


Cut fruit into chunks, removing seeds. Place in blender together with the other ingredients and whizz until smooth. If too thick add a little extra water. If you use milk instead of yoghurt use about one cup.

This should make approximately 600 ml or
2 cups of delectable smoothie.

Spices from top left; cinnamon, black pepper, turmeric
and freshly grated ginger

Rich and creamy - ready to be enjoyed

When you make your own version let me know how you liked it.

Next time a vegetable smoothie!

Potted Pineapples

Growing your own pineapples is quite easy when one lives in a warm or tropical country because pineapples love sunshine! But even in cooler climes it can be accomplished if one has a greenhouse or a sunny corner in the home.

To start you need a good tasting pineapple, not one which is too tart. It should be fully ripe. Next a flowerpot of about 20 cm (8 inches) diameter and potting soil. Cut off the top of the fruit with about 2 cm of the flesh included. Scoop a little from the soil to accommodate the size of the cutting. Press the cutting firmly onto the soil and cover all around with the soil you removed. Then water just enough for the soil to be moist. Place in a sunny position and keep plant just moist, not letting it dry out.

Initially the leaves will start wilting before new growth occurs and eventually they dry up completely. By then new leaves should have sprung up strong and sturdy. You will also notice a difference in colour compared to the old leaves.

The plant in the photo is now about 3 months old and I hope I will soon see a sign of a new fruit. Some years ago I was successful in harvesting my own fruit from such cuttings but they were planted in open soil which is more beneficial to the plants. Now I have no garden and have to grow what I want in containers.

I would love to hear from anyone who has successfully grown a pineapple in a pot with a delicious fruit as reward! While mine is still in the process of growing it is time to transplant it into a larger pot to give it the needed room for good growth.

Three months old pineapple plant