I make - Lime and pineapple jam

Yes, I know, another jam recipe. Canning is such a fun way to experiment flavor combination, don't you think? I seem to get a kick out of it. Please bear with me for a while. I got the idea of lime and pineapple combo from visiting Chatsworth House shop which mentions Lime and Pineapple Jam as Duchess's favorite. Hmm, you can't get more tropical than lime and pineapple. Plus, pineapples are currently half price here. How can I resist?

By the way, Chatsworth House is a wonderful place to spend a day. Its elegant architectural and landscape design is one of the best examples saying Less Is More. In addition, the staff and and the management team are some of the best I've seen, in friendliness, estate knowledge, interactions with visitors and efficiency. If you happen to be in England, you will not regret visiting the estate.

Ok, back to my lime pineapple jam. There are many pineapple recipes floating on the internet. They are more or less the same. The main ingredient is, of course, pineapple. The sour ingredient usually comes from lemon or lime. Some choose to flavor it with spice, like cardamoms or cloves. I prefer making my own plain, especially for the first time, to truly appreciate the original flavor of a recipe before adapting it further. One common thing from all the internet posts is many commenting on the extended time for pineapple jam to jell. One solution is to add commercial pectin which is as good and convenient. I opt to making my own pectin rich water. Just for fun.

Lime and Pineapple Jam

- One large pineapple, cored and grated, roughly 5-6 cups (juice and flesh)
- Juice from one lemon
- Juice from one orange and zest from half of the orange
- Zest and juice from two limes
- 2.5 cups of white sugar
- 2 cup of pectin rich water obtained with the method below (could be replaced with 1 cup of plain water)

Pectin rich water
- 2 Bramley apples (or other cooking types), roughly chopped including skins, pits and all
- Shells of juiced and zested lemons and limes
- 3 cups of water (or enough water to cover the fruits)

First, macerate grated pineapples with 1 cup of sugar for at least one hour. Longer if desired.

Now, prepare the pectin water. Put apples, shells of juiced lemons and limes, and water in a non-reactive pot. Bring it to boil and turn the heat down to simmer for at least 30 minutes. Filter the water out and discard all the fruity bits.

In a large pot, put the macerated pineapples in, juice and all. Cook the pineapples for 45 minutes. Then add in citrus juice and zest, the pectin water and remaining 1.5 cup of sugar. Bring the pot back to boil and cook the mixture until your candy thermometer registers 105C. You may need to taste the jam a few times to adjust the sugar or acidity level to your liking. Be careful when you do so, because the jam is hot and remember that hot jam tastes sweeter than room-temperature one. Be sure to take that into account when you adjust the sugar/acidity.

Pour the finished jam into sterilised jars.