Ingredients:
2 lbs. (1 kg) crushed pineapple
1 1/2 lbs. (750 g) sugar
2 cups water
Nutmeg
Cinnamon
Preparation:
- Cut, core and wedge pineapple.
- Mix sugar and pineapple.
- Add spices.
- Boil over slow heat until all of the liquid is absorbed, only a little syrup should be left with the jam to keep it moist.
- Ladle into hot, sterilized jars. Seal airtight immediately.
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