I can smell summer it is that close! Long sun shining days at the beach and hot balmy nights cooking outside. In anticipation I have been making this pineapple and rum jam. It is great spread on buttered toast but I am sure I will be spreading it between layers of coconut sponge or swirled through vanilla ice cream.
1 large ripe pineapple, skin and core removed and chopped
1/2 cup (125ml) water
1 1/2 cups (330ml) caster sugar
1 tablepsoon lemon juice
1/4 cup (60ml) white rum
Place the pineapple and water in a medium saucepan over medium heat and cover with a tight fitting lid. Cook for 20 minutes or until the pineapple is soft. Remove the lid, add the sugar and lemon juice, bring to a boil and cook for 40 minutes, stirring occasionally. You can test that your jam is ready by placing a small plate in the freezer. Place a teaspoon of jam on the plate and set aside for 1 minute. If the jam holds its shape and wrinkles slightly when you run your finger through it, it is ready. Add the rum and mix to combine. Pour into sterilized containers and store for up to 3 months. Makes 1 litre jam.