Time to change it up a little bit, there is more to life than savoury dishes and this is the first of the global sweet ambassadors for the Olympic Food Challenge from the country of Tuvalu.
Tuvalu, formally known as Ellice islands is a little island nation in the Pacific ocean, midway between Hawaii and Australia. (what would we do without Wikipedia?). a relative newcomer to the Olympics, only being recognised in 2007, they did not pick up a medal in Beijing but lets hope that changes in London.
I barely looked for a recipe from this country before this delicious sounding beauty popped up allowing me to check out my mad jam making skillz. I say skillz, I haven't made jam since G.C.S.E but how hard could it be...
900g finely diced ripe pineapple
900g diced ripe papaya
500g caster sugar
1-1 / 2 teaspoons grated lemon rind or lemon zest
(½ lemon or more if you like it tart)
50ml lemon juice
1-2 tablespoons fresh grated ginger, if desired
Mix pineapple and sugar in large shallow saucepan and let stand while
preparing the papaya.
Add grated lemon rind and juice.
Bring slowly to boiling point and boil about 30 minutes until mixture sheets from spoon, or until temperature
reaches 224º degrees Fahrenheit on a thermometer.
Pour into sterilised jars and seal.
Well not that difficult really, I didn't have the full amount of papaya and pineapple so i reduced the quantities slightly, hence why I only have two jars. I would cut up the pineapple a little more for next time, it was, however, lovely stuff, very sweet as you would expect but very fresh as well, like a little tropical sunshine in your mouth. Delicious