Blueberry – Pineapple – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pineapple (approx. 350 g)
- 650 g blueberries, fresh or frozen
- 0.5 ½ lemon (s), add the juice
- 1 piece (s) cinnamon (cinnamon bark) or
- 1 stick cinnamon
- 0.5 teaspoon ½ nutmeg
- 0.5 teaspoon ½ clove powder
- 0.5 teaspoon ½ black pepper from the mill
- 1 vanilla pod, the pulp it
- 500 g preservin suar (2: 1)
- 4 cl rum, possibly
Print Recipe
Pin Recipe Instructions
- Peel the pineapple and cut into smaller pieces - fill up to 1 kg with the blueberries (washed, drained and mashed with a fork) depending on the weight of the pineapple. Mix with the lemon juice and all the spices, including the preserving sugar, and let it steep for at least 4 hours. Stir occasionally.
- Then first puree a little in a saucepan and then slowly bring to the boil while stirring and let it simmer for 3 - 4 minutes. Remove the cinnamon bark or stick and add the rum (do not let it boil anymore). The rum can or does not have to be in the jam.
- Pour the jam into jars while hot and close immediately. Turn upside down for 5 minutes and then turn upside down and let cool down again.
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