| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 246 | 1g | 0g | 62g |
| sugars | fibre | protein | salt |
| 58g | 3g | 2g | 0.1g |
I’ve always found something magical in the art of preserving fruits. Making jams allows us to bottle up the vibrancy of ripe fruits and enjoy them long after their season has ended. Brought alive on the tongue, a good jam can tell a story, and the tale my Cherimoya and Pineapple Jam tells is one imbued with tropical notes and sun-drenched memories.
A Symphony of Flavors
Derived from the unique combination of cherimoya and pineapple, this jam guides your taste buds through a flavorful labyrinth. Cherimoya, often dubbed the ‘custard apple,’ lends its sumptuous, creamy texture to the mix. Native to my home, this fruit delights with flavors that hint at banana, papaya, peach, and strawberry. Matched with the zesty tang of pineapple, you’re transported to a Caribbean beach from the comfort of your kitchen.
Each spoonful of this jam marries the best of my Cuban heritage with a beloved method of preserving flavors. You’ll catch echoes of the sweet, citrusy orange marmalade my Spanish grandmother always had in her pantry, albeit with a twist that is uniquely mine.
More Than Just Taste
Cherimoya and Pineapple Jam has more than delicious taste on its side. The cherimoya fruit, in particular, is a powerhouse of nutrients. Packed with loads of vitamin C that strengthens the immune system, cherimoya also offers a good amount of fiber which aids in digestion. Pineapple, on the other hand, is loaded with vitamins and minerals, including manganese, which is important for bone health. Added to that, the simple act of combining these fruits with just a dash of natural sweeteners makes for a dish that is as health-conscious as it is lip-smacking!
A Versatile Companion
This jam strikes a balance between sweet and tart, making it the perfect accompaniment to a host of dishes. Spread it over a fresh baguette or a croissant for a sublime breakfast, or pair it with a sharp cheddar or goat cheese for an unexpected appetizer. Try layering it in your pancakes for a breakfast that bridges Miami and Madrid, or drizzling it on your vanilla ice cream for dessert that speaks of long summer days.
However you choose to enjoy it, my Cherimoya and Pineapple Jam will uplift your day with its tropical melody. Here’s to bottling up sunshine one jar at a time!
What You’ll Need
- 2 cups Cherimoya fruit, peeled and seeded
- 2 cups Pineapple, peeled and diced
- 1.5 cups White Granulated Sugar
- 1 Lemon, juiced
- 1 Orange, juiced
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 pouch (1.75 oz) Powdered Fruit Pectin
Method
Step One
Start by preparing the fruit. Peel and seed the Cherimoya, then dice it into small pieces. Do the same with the Pineapple, removing the peel and dicing it into similar sized pieces. Set both aside.
Step Two
In a large saucepan, combine the prepared Cherimoya and Pineapple. To this, add the White Granulated Sugar, Lemon juice, Orange juice, Vanilla Extract and Salt. Mix everything together until well combined.
Step Three
Place the saucepan over medium heat and bring the mixture to a boil. Make sure to continuously stir it so the sugar fully dissolves and to prevent the fruit from sticking to the bottom of the pan.
Step Four
Once the fruit mixture has reached a rolling boil, sprinkle in the Powdered Fruit Pectin while continuously stirring. Continue to heat and stir the jam until it reaches your desired consistency. This can take up to 30-40 minutes. Remember, the jam will also thicken as it cools.
Step Five
When the jam is ready, remove it from the heat and let it cool momentarily. While it’s still hot, pour the jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly.
Step Six
Store your homemade Cherimoya and Pineapple Jam in a cool, dark place until you’re ready to use it. It can also be stored in the refrigerator for immediate use. Enjoy your jam in the coming weeks and months!
