I’m quite new to the whole jam-making
thing. I’ve made tomato chutney for years and have become pretty adept at that
process, simply because I refuse to eat rice and curry without some form of
condiment or the other, and this is my favourite. And I always have a bottle of
homemade pineapple jam in the fridge, but this is little more than pineapple
stewed until sticky. I hadn’t ventured towards other forms of preserves until I
came across a recipe for pineapple and ginger marmalade in David Lebovitz’s
wonderful book, Ready for Dessert.
This looked interesting because: pineapple. And also: candied ginger. Not to
mention: rum.
