Making Fresh Pineapple Jam for the Summer!

Whenever the weather starts getting warmer, for some odd reason, I always start craving for tropical fruits. As it is my first year at Cornell, I am still going through the transition of adjusting to the environment and weather. Although I am already used to moving to different places as a third culture kid, I cannot help but miss eating the delicious tropical fruits from Asia. To satisfy the cravings, I immediately went to the grocery shops to look for any tropical fruits I could find. The first thing that came to me was, of course, pineapple. Not only is pineapple deemed highly as the symbol of hospitality, the perfectly sweet and sour flavor it has can bring anything to life. Today, I want to write about the most efficient way of cutting a pineapple and making it into jam! What you will need:

• 2 pots

• 1 food blender

Ingredients:

• 1 large pineapple (or more depending on the amount you are making)

• 1 to 2 lemons (to make fresh lemon juice, or you can just use bottled lemon juice)

• Sugar (t.t.)

The amount of sugar you add into jam is dependent to the amount of pineapple you use. The ratio for pineapple and sugar is generally one pineapple to 250g of sugar. The amount of sugar you add is based on personal preference. If you want to keep the jam for longer, add more sugar as it is a natural preservative. How to cut a pineapple:Many people steer away from pineapples because they believe it is difficult to cut them.Instead, they purchase the ready-to- go pineapple cups which cost significantly more an are usually less fresh. If you follow the instructions below, you will realize how easy it is to actually cut a pineapple and before you know it, you will already become an expert at cutting pineapples!

1. Cut off the green spiky top of the pineapple. Stand the pineapple upright on the cutting board.

2. Carefully cut the skin off the sides, as close to the edge of the pineapple skin as you could.

3. Remove the eyes (brown dots) completely.

4. Cut the pineapple lengthwise into quarters. Cut the tough core then cut each quarter lengthwise again. Then cut crosswise into chunks.

5. Cut the pineapple in chunks and small pieces, depending on personal preference. If you prefer chutney rather than jam, cut more chunks.

How to make the jam:

1. Set the heat on low and pour the pineapple jam into the pot

2. Start cooking the pineapple on low heat. There is no need to add water since the juice will naturally come out of the pineapple.

3. Keep mixing the jam in the process for at least 30 minutes to avoid burning.

4. After the water from the pineapple jam is extracted and the jam is boiled, turn the heat from high to low.

5. Turn the heat off before the jam completely solidifies. After it cools down, there will be more juice.

You can use the jam for:

• A delicious and healthy spread for bread, yogurt, scone, waffle, toast, ice cream,

• shaved ice, panna cotta etc.

• Tea

• Baking supplies (for pineapple cakes and cookies)

How to store the jam:The jar for storing the jam needs to be completely clean and washed. You may wash the jar then dry it. Do not use tissues or a towel to dry it because the bacteria might transfer to the jar. After you place the jam into the jar, place it in opposite direction. If you want to make sure they are completely sterilized, place them in a pot of boiling water to avoid contamination between the seal of the jar.

by Kimberly Kuh | SHA '20