When I was a teenager we had two school formals. One was at the end of year 10 and the other at the end of year 12. The year 10 formal was looked upon as the practice run but no less important that the final year 12 one. To get ready for a formal was a big deal. My then friend had an uncle who was a hairdresser on Oxford Street in Paddington and as we were getting ready at her place after school, I went with her to the hairdresser while she got her hair done.
I was busy reading magazines on the couch while her uncle tended to her hair. I looked up about thirty minutes into it and she was looking uncomfortable and there was a lot of hairspray action happening. I looked at her hair and I could see that he was building it up to become some sort of enormous tower, slightly on the side of her head. To make matters worse, he was crimping it so that it was huge and voluminous while tutting that he had to do something about her thin, blonde hair.
"What do you think?" he said asking me while presenting her hair with a flourish.
"It looks like a...pineapple?" I said because well, it did and there was nothing else I could say except for perhaps lie and I did think that at times like this, friends tell others the truth. They do not want to walk into a school formal sporting hair like a pineapple.
He snorted and went onto his next customer while my friend and I went home. She went straight into the shower and washed her hair and got rid of the enormous blonde pineapple immediately. Then she turned to me and said "That never happened ok?" with a furious urgency (she was really quite crazy it turned out later). And we never spoke of the pineapple hair again.
Speaking of pineapples, Mr NQN was given two for his birthday -one was ripe while the other one was green. I decided that I would make one into jam as we were about to go away the next day and didn't have time to eat a whole one. Pineapple itself is actually quite low in pectin, the ingredient that sets the jam but I thought that we could do away with it completely as the consistency of the grated pineapple makes it ideal for spreading. Adding a few delicious spices helps and lime zest lifts ittoo. I made this at my friend Louise's house and we essentially just played with flavours adding what we liked and what we felt it needed. We then spread it on a croissant and served it to Mr NQN and Viggo.
They both loved it-Viggo even gave it his ultimate compliment of smacking his lips together appreciatively. I was so pleased that I offered Louise and Viggo the larger jar to keep which caused Mr NQN to protest. I think he will just have to be a bit more demonstrative perhaps when there is pineapple jam at stake ;)
Step 1 - Remove the top, bottom and skin from the pineapple including the eyes. Grate the pineapple flesh and juice into a large pot-I got about 868 grams from the one pineapple.
Step 2 - Add the sugar and water and heat on the stovetop until you get a rolling boil. Turn down and simmer for 20 minutes until the pineapple turns translucent. Skim the scum off with a slotted spoon. I usually sterilise the jars during this time and leave them in the oven.
Step 3 - Meanwhile use a small saucepan to heat the star anise to release the flavours. Once fragrant, remove from heat and place in the jam. When the jam starts to look translucent add the vanilla bean paste and continue to simmer lightly until syrupy and translucent.
Step 4 - Remove the jam from the heat. Add the finely grated zest for the lime and taste-it may need a little more or less lime. Ladle into the still hot jars leaving a 1cm/0.5 inch gap at the top. Secure the lid tightly and turn upside down for 10 minutes to create a seal.
*To sterilise jars, heat then in a 180C/350F oven for 10 minutes.
Like strawberries, pineapples are very low in natural pectin, so if you wanted a traditional “stiff” jam or jelly, you would need to add pectin. However, you can make a natural pineapple jam and have it thicken considerably simply by adding sugar and reducing the juices into a jam-like consistency.
Nutritional Benefits: Pineapple Jam is low in calories, and contains the bromelain enzyme which assists in digesting proteins and also has anti-inflammatory properties. Pineapple Jam is a good source of vitamin A, vitamin B, vitamin C, copper, calcium, phosphorus, potassium, manganese and carbohydrates.
Smucker's® Pineapple Preserves come loaded with chunks of fruit and robust island sweetness. Tuck into turnovers, add to salsas, or glaze over hams — it's the perfect fruit pairing for spicy and savory dishes.
Fruit jam and fruit jam with pectin may contain a class II preservative, a pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit.
Some fruits and vegetables are more pectin-rich than others. For example, apples, carrots, oranges, grapefruits, and lemons contain more pectin than cherries, grapes, and other small berries with citrus fruits containing the most pectin.
Typically, homemade jam will last around 6 to 12 months when unopened and stored properly. Once opened, it should be consumed within 1 to 3 months to ensure the best taste and quality.
why. It is because preservative are added in the pineapple jam which prevent the jam from spoiling and since in the piece of pine apple are not added with any of the preservatives ,jam stays longer than piece of pine apple.
The act of canning doesn't preserve food forever. But you can often get 18 months to two years out of your higher sugar products like jams and fruit canned in syrup. As long as the seal is good and the lid seems properly concave, your product should be just fine.
Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.
In canned pineapple, bromelain has been destroyed by high temperatures used in the canning process, so the gelatine is intact, and the jelly will set. Did you know? The bromelain in fresh pineapple can be used to tenderise meat and it can also eat away at your mouth!
And yes, as you would expect, this makes your pineapple a tad salty. But salt balances the sweetness and acidity nicely. "It's a long-standing culinary tradition to salt sweet things," says Camire. "A little bit of salt helps intensifies the sweet flavor."
If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time. For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
The enzymes in bromelain are inactivated once they have been heated to about 158° F (70° Celsius), so while fresh pineapple prevents Jell-O from gelling, gelatin made using canned pineapple (which was heated during the canning process) won't ruin the dessert.
Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.
Apricots, blueberries, cherries, figs, peaches, pears, pineapple, Italian prunes, raspberries, rhubarb and strawberries are low in pectin. Commercially canned or frozen fruit juices also are low in pectin.
Low-pectin fruits include tropical and peak summer fruit such as cherries, strawberries, pears, peaches, and rhubarb. Other berries like blueberries, raspberries, and blackberries are somewhere in the middle.
Apples and citrus fruits — such as peaches, oranges, grapefruits, apricots, and lemons — contain the highest amount of pectin among fruits. And among vegetables, carrots, tomatoes, and potatoes are those with the most pectin. Peas have the highest pectin concentration among legumes.
Medium to high-pectin fruits include blackcurrants, plums, gooseberries, cooking apples, redcurrants and lemons as well as raspberries and apricots. Fruits that are low in pectin include blackberries, strawberries, rhubarb, peaches, cherries and dessert apples.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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