Just browsing websites for pretty labels and came across this one.
It has a good page of recipes, too " the pineapple jam takes my fancy as I have some free apples to use up, and a large pineapple sitting in my fruitbowl.
Gone crazy. Back soon.
Gelatine is a protein and so the enzyme in pineapple presumably breaksdown the protein. Since sugar is the reason jam sets then it shouldn't be a problem. Where's the science whizz hat?
The recipe says cook the pineapple in water and lemon juice until tender before adding to cooked apple. Would waiting until 'apple jam' (ie, cooked apple with sugar added and boiled up) is nearly at setting point - then adding pineapple at last minute - get over the too sweet/burning problems, do you think? I'm considering, contemplating, and generally procrastinating over this one. Meanwhile the pineapple is getting past its best. Ho hum - another day, another pineapple!
Gone crazy. Back soon.
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