It’s winter. There isn’t that much fresh fruit around. OK, that’s a fib. There is a lot of fruit around, we don’t live in ancient times where scurvy was an actual concern, but still. Things feel a little dull right now, in the fresh fruit department. Until I made this jam and it is quite likely some of the best jam that I have ever made and I make some pretty yummy jam! I give you, in honor of Valentine’s Day, Pineapple Passion Fruit “Sunshine in a Jar” Jam. It is tart, it is sweet, it is bright and I could eat it by the spoonful. Absolutely perfect cure for the mid-Winter blues.
Ingredients
1 fresh pineapple, peeled + cored, 1-1 1/2-inch cubes (4 cups)
pulp from 6 passion fruit, skins and seeds removed (3 cups)
1/2 cup orange juice
2 1/2 cups sugar
1 package low sugar pectin (“the pink box”)
2-3 teaspoons vodka (optional)
You will also need 4-5 clean jam jars.
Directions
Using a food processor, chop the pineapple to coarse pieces. If you would like a smoother jam, puree completely, but as the passion fruit is already very liquidy, I like to have some chunks in the pineapple. Set aside.
In a large, heavy bottom pot (I used my Le Creuset Dutch Oven), bring passion fruit and orange juice to a low simmer. Carefully stirring so that the mixture does not stick or burn, simmer until reduced by a third, leaving you with just over three cups. This will concentrate the flavors. Add the pineapple and any juices, then the sugar. Stir over a low heat for 10 minutes, until sugar dissolves. Simmer, without stirring, 12-15 minutes, or until setting point is reached. Add the pectin and bring to one more rolling boil before ladling into jars.
Let cool completely, open. Drizzle 1/2 teaspoon of vodka into each jar and swirl to cover the surface layer of jam. This is designed to create a barrier against bacteria; you won’t taste it and it is optional. Seal jars tightly. Store in the refrigerator for 3 months.
