Pineappleweed Bud Jam is a modern British recipe for a classic jam made with water infused with pineappleweed buds that's strained and set with pectinated sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Pineappleweed Bud Jam.
Pick the pineappleweed flower buds and wipe clean. Place in a heat-proof bowl then pour over 500ml just off the boil water. Cover with a plate and set aside to infuse over night.
The following day, drain the liquid through a fine-meshed sieve into a saucepan. Press down on the flower buds with the back of a spoon to extract as much liquid as you can from them.
Add the sugar and place the pan over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook for 30-60 minutes, until the mixture reaches a setting consistency.
Spoon the mixture into warmed and sterilized jars. Secure the lids, allow to cool then label and store.
