Pineappleweed (Matricaria discoidea) is a member of the same family as chamomile and can be used in much the same way both with culinary and medicinal uses. It can be found at the entrance to virtually every farm field I have ever encountered! And, it does taste strongly of pineapple with a hint of chamomile. It makes a great liqueur and this lovely jelly. When you’re picking remember that the higher the flower to leaves ratio, the sweeter the end result will be.
Serves 4
Ingredients
1 large double handful pineappleweed tops
500ml water
1 sachet (12g) gelatine
1 tbsp sugar or honey (optional)
1 tub coconut yoghurt (optional)
Directions
Cover the pineappleweed tops with the water and simmer on a very low heat for 15 minutes with the lid of your saucepan firmly on to prevent the loss of volatile oils. If you have a sweet tooth, you can also dissolve a tablespoon of sugar or some honey in too at this point.
After 15 minutes remove from the heat and, keeping the lid on, leave to infuse for a further 15 minutes. Now strain off the leaves and return the pineapple weed ‘tea’ to the pot and gently reheat.
Take 1 ladle (50ml) of warm tea out and put in a jug. Sprinkle the gelatine over it and whisk it in until smooth.
Now add the contents of the jug back into the saucepan and whisk until the jelly starts to thicken at about 70C (do not boil).
Pour into 4 jelly or small wine glasses then leave to cool and set firm in the fridge.
Top with a little coconut yoghurt for a tropical twist!
May be try to use traditional methods of measure instead of “one big handful which is dependant on the size of the hands of the maker. Also, this is a dessert recipe like Jello, not jelly as in jams.
The plants will also vary in strength according to when they are picked. Their weight will vary according to moisture content on the day. Approximation still works 🙂