Pineapple Jam is great as spread for breads and crackers. This jam is also used to fill your favorite pineapple pie or pineapple tart. Although I love pineapple jam to be paired with crackers as in the picture above (no bread at the time of photo taking), I love it more to be paired with the blander and softer loaf breads and pandesal.
I have recently learned that pineapple juice is highly beneficial for those with blood type A, O and B so I have been borrowing my sister's juicer to make pineapple juice. The juicer as expected creates pineapple juice and pineapple puree. The juice we drink but the pineapple puree? Well there are a couple of choice recipes and the easiest to make is Pineapple Jam. Pineapple Jam is a healthier alternative than mayo-based sandwich spreads. You may later wonder why we add calamansi in making pineapple jam as you read further into the recipe. I'd like to answer your query ahead. We add citrus fruits because they are high in pectin. Try observing the seeds of the calamansi. You may notice that its covered in gel. Yes, fruits high in pectin gels faster. Unfortunately, pineapples are low pectin fruits so we need pectin from calamansi and other fruits to create a sticky or gelling consistency. You may opt to not use calamansi or other high pectin fruits but then you have to add more sugar and wait a couple of hours to achieve the right consistency for Pineapple Jams.
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