Currant – Pineapple – Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,800 currants, red (currant), stemmed
- 500 g pineapple, fresh, pure pulp
- 1 kg preserving sugar, 2:
- possibly rum, 80%
Print Recipe
Pin Recipe Instructions
- Heat the peeled currants (wash them before removing the stalk and drain them very well so that the jam does not water down) and the pineapple cut into pieces in a saucepan with 500g of preserving sugar and purée finely or coarsely with the hand blender, depending on your taste. Stir in the rest of the preserving sugar, bring to the boil, stir frequently and let it simmer for about 5 - 10 minutes - make a gelation test! Immediately fill the jam (with a suitable jam funnel this works without making a mess) in the prepared jars. After filling and before closing, I drizzle the upper inner rim of the glasses with high-proof rum (with a pipette) so that the rum forms a thin layer on the jam, then light the rum with a match and quickly close the glasses with the appropriate one Lid before the flame goes out - then do not put the glasses on the lid! I do this with about 4 glasses per round. However, the top layer of jam also tastes like rum (depending on the amount left over) and is of course not suitable for children! The glasses are often very difficult to open, but I`ve never had a mold problem like this!
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