Pineapple Jam

Directions

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