Pineapple and Basil Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg pineapple
- 500 g preservin suar (2: 1)
- 20 basil leaves
Print Recipe
Pin Recipe Instructions
- Cut the pineapple as small as possible, as the pieces do not get completely soft when cooked. Cut the basil as small as possible.
- Bring the pineapple to the boil and cook for another 3 - 5 minutes until the pineapple becomes softer. Stir again and again. Mash the pineapple with a potato masher or something similar.
- Add the preserving sugar and bring to the boil again, simmer for 3 minutes. Remove the saucepan from the heat and stir in the basil.
- Pour the jam into thoroughly boiled glasses, close and let cool.
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