Pineapple and Ginger Jam

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	4 mins
Total Time	1 hr 34 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

860 g pineapple, fresh
30 g iner
1 lemon (s), organic, which the juice
430 g preservin suar, 2: 1

Instructions

Peel the pineapple, remove the stalk in the middle, cut the pulp into pieces and place in a larger saucepan. I prefer larger pieces in my jam, if you like to cut smaller pieces.
Sprinkle the preserving sugar over the pineapple cubes in the pot. Peel the ginger, dice it finely and also add it to the saucepan. Pour the squeezed lemon juice over the preserving sugar and stir everything well. Cover and let stand for 1 hour.
After the resting time, bring to the boil and then cook for 4 minutes, stirring constantly. Take the gelling sample on a small plate.
Pour the hot jam into jars and close them immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.