-
1
Slice the tops off the pineapples then cut off the peel in strips, cutting deep enough to remove the'eyes'.
-
2
Cut the pineapples into thick slices, cut out and throw away the hard core and dice the remaining flesh.
-
3
Weigh the fruit.
-
4
Add the same weight in sugar.
-
5
Put fruit into a saucepan.
-
6
Warm the sugar.
-
7
Allow 1 lime for each 450g fruit.
-
8
Peel the zest and finely slice.
-
9
Halve and squeeze the limes, keeping the pips and juice.
-
10
Roughly chop the lime halves.
-
11
Put them with the pips on a square of muslin and tie up tightly into a bag with a long piece of string.
-
12
Put the lime zest and juice into the pan with the pineapple and tie the muslin bag string to the pan handle.
-
13
Stir over a low heat until the sugar has dissolved.
-
14
Increase the heat and bring to a boil, then simmer, stirring occasionally for about 90 minutes.
-
15
Remove the pan from the heat.
-
16
Test for set.
-
17
Discard the bag, squeezing it first to extract all the juice.
-
18
Lightly skim off any scum using a long handled metal spoon.
-
19
Immediately pour the jam into warmed sterilized jars to within 3 mm of the top.
-
20
Seal the jars and label.
