A quick search on the web took me to a divine looking pineapple jam at Chop Chop A to Z and I knew immediately that it’s the recipe I was looking for. The addition of spices made it all the more charming. I followed her recipe and method with a slight difference to suit CJJ’s preferences; instead of using minced pineapple I pureed the fruit to get a spreadable consistency. Also whole spices were used (around 4 cloves and 4 tiny pieces of cinnamon for half a pound of pineapple) in lieu of powdered spices and they were removed with a fork, before bottling the jam. Quantity of sugar needs to be adjusted based on the natural sweetness of the fruit.
Thank you, Van for sharing the recipe for such a tasty aromatic goodness :) It is indeed a dab of gold on the toast!