Sorry for bad photo as I am an amateur about food photography :”>
Making jam at home is actually quick and easy, plus we can adjust it as our desirable taste. Like my homemade pineapple jam below, it’s both sweet and sour just exactly what I want…
So the very first step to make jam is to prepare a mason jar: wash it carefully and put it in the oven at 150 degree for 20 minutes or until it is completely dry.
- 2 large pineapple (1 ripe and 1 unripe), remove skin and core, cut into pieces, blend it
- 90gr brown sugar (nearly 1/2 cup)
- 1 tbsp lemon juice
- 1 tbsp rhum or any kind
- 1/4 tsp salt
- 1/2 tsp vanilla extract (optional)
- Place all ingredients, except vanilla extract, in a non-stick skillet.
- Put it on medium flame, use a big wooden spoon to stir sometimes.
- Be careful your hands when it bubbles, reduce to low flame, simmer it and stir more often, especially when it turns golden.
- If you want to spread it in the middle of your cake, turn off the heat when it is soft and has semi-jellied texture (around 25 minutes). For make bunnies, I need the jam has jellied texture, it need around 30-35 minutes.
- Remove it from heat and mix in vanilla extract.
- Let it cool completely and store in mason jar, keep in the fridge up to a month.
The purpose of using wine is alcohol can keep the color of the jam. Plus I prefer rhum since I love the smell of rhum. I tried vodka and brandy but I like rhum the most. You can use any kind you desire.
Natural pectin in fruits and sugar will create a jellied texture, however the jam can’t be as store bought, but it will be soft and thick and become thicker in the fridge. You may want to give it a second try to reach your desired texture.
However, using pectin could save you 30 minutes standing and stirring the jam. So it’s up to you! The flavor is still great for both ways.
If possible, please share with me your experience, your recipes, and your awesome delish products before it all gone! Thank you for stopping by!