and thought, hey, this might go well with pineapple!
Put these ingredients in a saucepan.
1 cup fresh pineapple, cut in 1/4 inch pieces
1 cup sugar
4 basil leaves, very finely chopped
Bring to a boil and cook for 15 minutes. Mash halfway through. (I think I'd wear this smell as a perfume)
Put a small dish in the freezer. You'll need it later to check jam consistency.
Anyways, after 15 minutes remove from heat. Take your dish out of the freezer and put a spoonful in the middle. Tilt the dish. If it's too runny like the one on the left here, boil a few minutes longer until it gets more like the one on the right.
When you are finished cooking add 1 tbsp lemon juice.
Fill sterilized jars. I pressed a basil leaf on the inside of the jar for fun.
This batch made two small jars. Process in a hot water bath for 10-15 minutes. Don't forget to check that the seals are good in about 24 hours.
Note: If your jam ends up being too thick, just empty the jars into a saucepan, add some juice (like apple), bring to a boil, then fill re-sterilized jars and process as before.
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Raspberry Rhubarb and Hot Chili Jam