Stand Number
FB53
Recipe : Spiced Pineapple Jam Makes Approx . 5 190g jars
Ingredients : 1kg pineapple ( 2 x pineapples ) 600g caster sugar 15ml lime juice 3 cinnamon sticks 4 star anise 9 cloves
The Jam Lab is a daring and vivid company started by young entrepreneur Shaquille Hinds . After working a ten year career as a chef in Michelin starred restaurants across Europe such as Purnell ’ s and Le Pré , he decided to use his vast culinary knowledge and experience to create unique jam flavour combinations with the highest quality ingredients . From peach & passion fruit to blueberry & coffee , you will be delighted at the flavours he has to offer .
Method :
1 . Wash , scrub and dry the pineapples to remove any bacteria . Using a sharp chef ’ s knife , cut and remove both the crown and the bottom of the pineapple . 2 . Place the pineapple flat side down on a cutting board . Starting from the top , place the knife into a piece of the pineapple flesh right next to the skin . Trim a piece of skin from the pineapple by cutting in a downward motion along the curvature of the fruit , making sure to keep your knife completely in the flesh .
3 . Rotate the pineapple and then repeat this around the entire circumference until all of the skin is removed .
4 . Remove any remaining dark eyes of skin by using a paring knife . Cut in quarters through the centre . Cut the core from the centre of each wedge .
5 . Place each piece into a food processor with the grater attachment . Alternatively , you can grate the pineapple by hand to achieve the same result .
6 . Wrap the spices in a muslin cloth . This will make it easier to retrieve later on .
7 . Place pineapple , spices , sugar and lime juice in a jam pan or a pan with a thick base . Bring to a boil , stirring gently . Skim any foam from the top of the mixture . Continue cooking on high heat until it reaches 105 ° c on a candy thermometer , continuing to stir . Skim again if need be . Remove the muslin from the pan . 8 . Ladle the jam into warm , sterilised jars and seal while hot , making sure that any drips are carefully wiped from the rim . Turning the jars upside down for 30 minutes will create a seal which will preserve the jam for up to 1 year
To sterilise your jars , wash them in warm soapy water and rinse thoroughly . Place them , open-side up , on a baking tray and put in a oven preheated to 110C / 225F . To sterilise lids , put in a pan of water , bring to the boil and boil for 5 minutes , then turn off and leave to rest . I advise you to begin the sterilisation process when the setting point has nearly been reached . You can always turn off your oven and leave the jars resting in the warm oven before using them - just don ’ t allow them to become cold . Hot jam should always go into warm jars and be sealed with warm lids so that a seal is formed inside as the warmth pushes the air out to preserve the jam for longer .
^ www . thejamlab . co . uk e info @ thejamlab . co . uk p 07307354752 i the . jam . lab
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