An enzyme in pineapple breaks down protein, which means gelatin and fresh pineapple aren’t friends. This recipe uses pectin instead, which is extracted from fruit and is a natural setting agent. It is what sets marmelade, due to the large amount of pectin in citrus fruit. As the pineapple is cooked to get rid of the excess liquid you could use gelatine as well – heat kills the enzyme. But I prefer to be safe over sorry and use pectin when it comes to pineapple.
The pineapple can be served as is, on dessert or with breakfast, or in entremet cakes.
- 1 pineapple
- 1.5 tbs pectin powder
Cut the pineapple in small pieces.
Place the pineapple in a sauce pan and heat until the pineapple is submerged in its own liquids. This takes about 8 minutes on a high flame. After a few minutes, take half a cup out of the pan.
Dissolve the pectin in a tablespoon of the cooled pineapple juice. Don’t use warm liquid or the pectin will start thickening. Add small amounts to make a paste – a large amount all at once will clump the pectin and you won’t get those lumps out anymore.
Add the pectin, then boil until thick. Two minutes should do.
Pour in sterilised jars.
The jelly won’t hold its shape if you try to put it in moulds.