MARMALADE of PINE-APPLES

Ingredients

• 2 medium pineapples pineapples, not very ripe (Choose firm, slightly underripe pineapples for best results. The sugar quantity must equal the weight of the prepared pineapple pieces.)
• 1 equal weight to pineapple pieces sugar (Weigh your prepared pineapple pieces and use the exact same weight of sugar.)
• 1 small handful cassia leaves (Used to line the bottom of the pan in the main method. Bay leaves are a common substitute if cassia leaves are unavailable, though the flavour will differ.)
• 1 few pieces cinnamon pieces (Use small broken pieces of cinnamon stick, roughly 2–3 pieces.)
• 1 few leaves cassia leaves (alternative method) (Used in the alternative method, fried in ghee.)
• 1 few cloves cloves (alternative method) (Used in the alternative method, fried in ghee alongside other spices.)
• 1 few seeds cardamom seeds (alternative method) (Use whole cardamom seeds, not pods. Used in the alternative method.)
• 1 little (to taste) powdered coriander (alternative method) (A small pinch of ground coriander. Used in the alternative method.)
• 1 little (to coat pan) ghee (alternative method) (Just enough ghee to fry the spices without burning, roughly 1 teaspoon. Used in the alternative method only.)

Instructions

1. 1Using a sturdy knife and cutting board, peel the pineapples thickly — cut deep enough to remove all the brown skin and the green 'eyes' beneath it. Then cut the pineapple into very large pieces. Use a small knife or the tip of a peeler to dig out any remaining eyes. Cut out and discard the tough central stem (core) from each piece. Once prepared, weigh your pineapple pieces on kitchen scales and note the weight — you will need the exact same weight of sugar.
2. 2Take a wide, heavy-bottomed pan (a deep sauté pan or preserving pan works well). Lay the cassia leaves across the entire bottom of the pan in a single layer to cover it. Scatter the cinnamon pieces evenly over the cassia leaves. This aromatic base will gently perfume the pineapple and sugar as they cook.
3. 3Measure out your sugar equal in weight to the pineapple pieces. Pour half of the sugar evenly over the cassia leaves and cinnamon in the pan. Now arrange the pineapple pieces in a single layer on top of the sugar. Finally, sprinkle the remaining half of the sugar evenly over the top of the pineapple pieces. Do not stir — the layering is intentional and allows the sugar to draw out the pineapple's juices gradually.
4. 4Place the pan on your stovetop over a low (mild) heat. Do not rush this step — high heat will cause the sugar to burn before the pineapple cooks through. As the pan heats, the sugar will begin to melt using the pineapple's natural juices. You will notice the pineapple pieces gradually change colour, becoming more golden and translucent. Continue cooking gently, without stirring, until the syrup becomes very thick and sticky and visibly clings to the sides of the pineapple pieces. This can take 45–60 minutes depending on your stove and the juiciness of the pineapple. The marmalade is ready when a spoonful of syrup dropped onto a cold plate sets thick and does not run freely. Remove from heat immediately.
5. 5Allow the marmalade to cool slightly, then spoon into clean, dry jars. Seal and store. If at any point during storage you notice the marmalade beginning to smell fermented or bubbly, tip it back into the pan and heat it again gently until it bubbles well, then re-pot and seal. This re-heating kills any fermentation and safely preserves the marmalade afresh.
6. 6For the alternative method: begin by cutting the pineapple into small pieces (rather than very large pieces as in the main method). Place the pan on a low heat and add a little ghee. Once the ghee is warm and melted, add the cassia leaves, cloves, cardamom seeds, and powdered coriander. Fry gently, stirring, until they become fragrant — this should only take about 1–2 minutes. Be careful not to burn the spices.
7. 7Add the small pineapple pieces and all of the sugar to the pan with the fried spices. Stir to combine. Cook over a low heat, stirring from time to time to prevent sticking, until the syrup becomes very thick and clings to the sides of the pineapple pieces. As with the main method, the marmalade is ready when a spoonful of syrup dropped onto a cold plate does not run freely. Remove from heat. Pot into clean, dry jars and seal. If fermentation occurs during storage, re-heat the marmalade gently until bubbling, re-pot, and seal afresh.