Preparation time:
30 mins

Total cooking time:
45 mins

You'll need
1 ripe pineapple
2 large mangoes
1 tsp lemon rind, grated
1/3 cup lemon juice, reserving the pips and skin of 1 lemon
1.2kg warmed sugar

Here's how
1. Put two small plates in the freezer. Remove the skin and tough eyes from the pineapple. Cut into quarters lengthways, remove the core and cut the flesh into 1cm pieces. Peel the mango and cut each mango cheek from the stone. Cut into 1cm pieces. Place the pineapple, mango, any juices, lemon rind and juice, and sugar in a large pan. Stir for 5 minutes, or until all the sugar has dissolved.

2. Place the reserved pips and skin onto a square of muslin and tie securely with string. Add to the pan.

3. Bring to the boil, then reduce the heat and simmer, stirring often, for 30-40 minutes, or until setting point is reached. Remove any scum during cooking with a skimmer or slotted spoon. Stir across the base of the pan to check that the jam is not sticking or burning. Be careful, the jam will froth. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

4. Remove from the heat, place a little jam onto one of the cold plates and place in the freezer for 30 seconds. A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface.

5. Pour immediately into clean, warm jars and seal. Turn upside down for 2 minutes, then invert and cool. Label and date. Store in a cool, dark place for 6-12 months. After opening, store in the refrigerator for up to 6 weeks.

Source: Homemade Jams and Preserves (Murdoch Books)