We created this recipe literally years ago and it has taken this long to show up because we kind of ended up saving it for the new book, out soon, The Weekend Table.
I often 'save' great recipes ahead of time for forthcoming projects when they are deemed worthy! This is so book WORTHY! But because we have launched the best sourdough baking course on the planet and you will all be whipping up sourdough like there is no tomorrow, you deserve this jam recipe as well! It is that simple.
The rest of you will have to wait for the book. (Or join the course!)
It is probably my favourite jam recipe yet. Despite my love of raspberry jam and the iconic Strawberry Vanilla Jam this is giving those two a run for their money. Just YUM. If you cannot source the yuzu, (you must try to) then use some added lime juice, but the Yuzu is completely amazing and highly recommended.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 average sized pineapple, peeled, cored and cubed
- 300 Grams water, for boiling
- 400 Grams sugar
- 2 sprigs of rosemary
- 1 Pinch pink salt flakes BUY
- 1 lime, zest and juice
- 30 Grams yuzu kosho paste (available from Savour School in Melbourne online)
Do
- 1
Place pineapple and water into the Thermomix bowl and cook 30 min/Varoma/Reverse/speed soft/MC OFF
- 2
Discard water, leaving the cooked pineapple in the bowl...drink the water!
- 3
Puree 20 sec/speed 9 Scrape down sides of bowl.
- 4
Add sugar and cook 30 min/Varoma/speed 1.
- 5
Add rosemary, salt and the zest and juice of the lime and combine 10 sec/speed 2.
- 6
Scrape into a sterilised jar and let cool before using. Keep refrigerated.
Served with
This recipe can be seen if you sign up for the related course. Join the course to get access!
