Pineapple jam

The kids kept leaving the freezer door open downstairs, and a bunch of stuff thawed and refroze. As a result, I had a huge chunk of frozen pineapple that I couldn't use in smoothies like I normally would. I thought of making a pineapple pie out of it (I've been meaning to try it), but my partner mentioned pineapple compote, which sounded better given that I didn't feel like making pie crust today.

I winged it for this recipe, so we'll see if it solidifies nicely or not. I doubt it, given the acidity, but who knows? If not, maybe add another box of pectin next time?

Ingredients:

5lbs of frozen pineapple
1/2 cup water
3 tbsp lemon juice
1/2 tsp Sri Lankan cinnamon
1 cup white sugar
1 package Certo pectin crystals

Method:

Add pineapple and water to a large pot, and cook until thawed and warm.

Add remainder of ingredients and cook until hot.

Mash with a potato masher, or blitz with a hand-held blender until you achieve your desired consistency.

Cool until ready to eat, or preserve in jars.

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