Pineapple and Passion Fruit Jam

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

125g water

Zest of 1 lemon

Juice of 1 lemon

3 passion fruit just the pulp, juice and seeds

400g sugar

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.