Vietnamese Fruit Jam
Ingredients
1kg (2.2 lbs) pineapple, sliced
500g (1.1 lb) sugar
1/2 cup ginger, julienned
1/4 cup mandarin skin, julienned
2 tbsp lime juice
Blanch julienned ginger and mandarin skin for 30 seconds to remove the spiciness and bitterness.
In a large microwavable bowl, mix sugar and sliced pinapple, blanched ginger and mandarin skin (you can divide into a few batches)
Let marinate for 30 mins
Microwave for 10 minutes on medium heat, uncovered
Take out, mix well and add lime juice
Microwave for another 10 mins. Take out and mix well
Repeat until all the juice evaporate and the jam thickens and turns into amber color.
When the juice has reduced a lot, microwave for shorter period to avoid burning the jam.
(You can remove some of the juice to speed up the microwaving time)
Let cool and store in a jar. (The jam will get thicker after cooling.
