Everyday recipes
Pineapple and date jam
INGREDIENTS
2kg pineapple, peeled, cored and roughly chopped
3 cups caster sugar
¼ cup lemon juice
2 teaspoons vanilla-bean paste
1 cup pitted, quartered fresh dates
¼ cup rum
METHOD
1. Combine pineapple, sugar, lemon juice and vanilla-bean paste in a large saucepan.
2. Cook, stirring, over low heat until sugar dissolves. Bring to the boil. Simmer, without stirring, for 30 minutes.
3. Add dates. Boil mixture for 5 minutes or until jam sets to a gel when tested (see tip). Remove from heat, stir in rum.
4. Pour into warm sterilised jars (see tip) and seal immediately. Store jam in a cool, dry place.
Top tip: Test for gel by placing some jam on a chilled plate. It's ready if wrinkles form when touched. Sterilise jars in 150C oven for 10-15 minutes.
