Back in the Summer I made Pineapple and Passion Fruit Jam using Christine Ferber's technique. Using this technique the pieces retain a good shape and are on the firm side, which is excellent for topping yogurt, or putting on as a garnish for a cheesecake or other desert.
This time I wanted to make a jam more in the traditional British format for putting on brioche etc. Also I wanted to get on and make the jam just at one hit. I had bought a pineapple a few days ago, and we just did not feel like eating it fresh. Maybe it is the cold wintry weather. As I had some passionfruit 'lurking' in the fridge, marrying them seem the obvious way of preserving the fruit for a later date.
1 Medium pineapple, 550g after preparation
Zest of 1 lemon
Juice of 1 lemon
3 passion fruit just the pulp, juice and seeds
The prepared fruit was weighed, the lemon zested, then juiced
The fruit was then chopped into smaller chunks, then put in a pan with 125g water, and the lemon zest and simmered till soft, and almost all the liquid evaporated. This took about 30 minutes.
With my wand blender I further chopped the pineapple with just three small bursts...I did not want a puree....To this I added all the other ingredients, and boiled till 105 C and the fridge test showed a skin. Three medium jars of jam.......
The taste is fresher and less sweet...but I will work on on recipe for the other technique next time there is a 'surplus' pineapple.