Pineapple Conserve Recipe
This is easy to make pineapple conserve that can sit quite happily in the sweet or savoury camp. Sticky, sweet with an intensified pineapple flavour.
Cooked in its own juices with a squeeze of lime juice, this can’t be classed as a jam as the bits of fruit are still whole, the classification for jam is that the ingredient melts into the syrup. So I’ve placed this in the conserve category. Each pineapple piece is as you have cut it, suspended in the flavoursome syrup.
I remembered having vanilla ice cream with a sticky piece of pineapple at a Chinese restaurant we used to go to most Friday nights called the Upi Taki in Natal. Every Friday we would take turns in choosing any restaurant we felt like going to for supper, most Fridays we would eat at the Upi Taki. I still maintain that it is one of the best Chinese restaurants that I’ve eaten at and I was under 12, the food was that memorable. One spoonful of the conserve and I was sitting at the table enjoying dessert with my parents! Food memories are very powerful.
In South Africa, I know that pineapples are being brewed into alcohol, this could tie in and pair well with your brew. Or perhaps with the restrictions lifted, you will need to find a new use for the pineapples you bought.
This is a versatile long-lasting conserve, stored in the fridge for over a month if you sterilise the jar before spooning the conserve in.
Here are some ideas of how you can use the pineapple conserve:
Top a scone with the pineapple conserve and cream
Add a dash of dried or fresh chilli and it can add a twist to a coronation chicken salad
I made the conserve to add to a few tablespoons of the pineapple conserve into some creme fraiche and serve this with the trusted lemon drizzle cake recipe. A little twist on one of our favourite cake recipes.
I wouldn’t but, you could add dollops onto a pizza if that is your bag
Delicious as a topping to vanilla ice cream or a Sundae
Top Quick Easy No Bake Lemon Cheesecake recipe with a thin layer instead of the usual fruit or jam
Served as a spread in sandwiches especially good with gammon
Top a blini with smoked chicken or fish and a spoonful of the pineapple conserve
Spread on a slice of ham or roasted pepper add a handful of rocket, roll and secured with a cocktail stick to make a lovely breadless canape or snack
Added to a twist to classic vinaigrette or mayonnaise dressing
- 450g pineapple flesh finely chopped
- 220 g (1 cup) caster sugar
- 1 lime, juiced divided into two
- 2 Tablespoons water
- For a sweet jam option
- 1 teaspoon vanilla paste
- For a savoury jam option
- 1 teaspoon red chilli chopped or to taste
- Equipment a sterilised jar 340g
- In a medium pot on a low heat add all the ingredients and half the lime juice stir then simmer for about 30 minutes or until the mixture has reduced and looks glossy.
- Stir in the remaining lime juice and add the conserve to a sterilised jar.
- Serve the jam once cooled or add to a sterilised jar and store for 4-6 weeks in the fridge.
Cutting the pineapple into pieces that will then be the final product. The fruit in the conserve do not lose their shape, big pieces do not disintegrate as you cut them will be how the end product will be.
The temperature on a thermometer will be 100 degrees.
If you do not have a thermometer put a teaspoonful of the conserve onto a cold plate and not straightway or you will burn your skin, draw your finger through the mixture, the conserve should stay on either side and not pool back together..
If it runs straight back together then simmer for another 5 minutes and test again on another cold plate.
This is a great recipe to gift to a neighbour or enjoy with a scone or added to a canape.