The idea came from this Home Economics project we did back in high school. This was the first ever jam I made and it actually got a little burnt but it gave me this happy-excited feeling. It wasn’t only edible, it was delicious and I was proud I made it.
The other day came the craving for Pineapple Jam and Toast. I wanted a really chunky pineapple jam that doesn’t taste like glue and sugar mixed together. I know that the only way I could get my hands into that jam is to make it. Pineapples contains very little pectin. Pectin are acid molecules which serves as thickener and forms a thick gel when combined with sugar.I know that my jam won’t be a jam if I make it out of just pineapple and sugar. So I thought of adding a little calamansi juice. Calamansi contains very high amount of pectin. I thought that if I let it sit overnight after boiling, I could extract enough pectin to make my pineapple jam thick just like my Calamansi Marmalade.
WHAT WAS I THINKING?! It turned out to be a really chunky pineapple syrup! And so I did a little research and found out that papaya contains high amounts of pectin too. Duh! So that’s why it was combined with the pineapple to make jam, in the first place.
And so, my Pineapple jam turned into what it was supposed to be — Pineapple-Papaya Jam.Print
- 3 cups fresh pineapples,chopped
- 2 cups ripe papaya, shredded
- 3 tbsp calamansi juice
- 2 cups water
- 5 cups sugar
- Put pineapple, papaya, calamansi juice and water in a pot.
- Simmer for 20 minutes.
- Add sugar and stir until dissolved.
- Boil the mixture in medium high heat until it reaches 220°F in a thermometer [setting point]. If you don’t have a thermometer, like me, [I still don’t have one] just boil/simmer it for 20 minutes.
- Skim the scum on top and put in sterilized jars.
- Set in the kitchen counter until it settles.