Citrus – Pineapple – Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.1 kg pineapple, (weighed ready-cleaned)
- 800 g orane (n), (weihed ready-cleaned)
- 1.1 kg mandarin (s), (weighed ready-cleaned)
- 2 lime (s), which juice and grated zest
- 200 g marzipan raw mixture
- 2 teaspoons ground cinnamon
- 3 tablespoon gingerbread spice, more or less to taste
- 2 vanilla pod (s)
- 100 g hazelnuts, chopped
- 100 g almond (s), chopped
- 1 ½ kg preserving sugar, 2:
Print Recipe
Pin Recipe Instructions
- Clean the fruit carefully, especially with the citrus fruits, make sure that as little white as possible remains and that there are no seeds. Weigh fruit appropriately.
- Puree the fruit little by little in a blender, puree the marzipan mixture with one portion. Put everything in a large saucepan. Scrape out the vanilla pods, add the pulp, pods and the remaining ingredients to the pot and mix everything together well.
- Bring the mixture to the boil and then simmer for about 5 minutes while stirring. Remove the vanilla pods. Pour into clean glasses, screw on and turn upside down.
- Unfortunately, I can`t say exactly how much fruit I had before cleaning. I just weighed it to fit the amount of sugar and munched on the rest. The ratio of the individual types of fruit can of course be varied slightly.
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