Pineapple Jam For Tartlets

• 2 pineapples large ripe, remove skin and "eyes", separate core and flesh
• 1 sugar :1 of semi drained pulp to
• 1 stick cinnamon
• 2 star anise wholes
• 4 cloves optional
• 1 lemon juiced and grated for rind, keep seeds for pectin

1. Grate the pineapple flesh with a coarse grater. (If you use a food processor, you'll end up with a finer mush). Grate pineapple cores with the finest grater.
2. Combine both grated pulp and put into a sieve and allow most of the liquid to drizzle into a large stainless steel pot. Do not squeeze.
3. When the juice has stopped drizzling, measure out the pulp into cups or weight and have that same amount of sugar. You may reduce the sugar by half a cup but any less and the jam won't gel. (I'm not using any artificial pectin here).
4. Once you've got the measurements for the sugar, you can put everything (juice, 2pulp, sugar, cinnamon, star anise, cloves, if using, lemon juice, grated rind, seeds - can be put into a muslin bag, or just pick them out when bottling) into your big pot.
5. Bring to boil over a medium heat, reduce heat and continue to stir at a simmer until liquid has reduced and thickened to a sticky consistency.
6. Cool before using them in cookies or bottle while hot in sterilised jars.

pineapples, sugar, cinnamon, anise wholes, lemon

Taken from www.yummly.com/recipe/Pineapple-Jam-For-Tartlets-1667856 (may not work)