Pineapple and Nectarine Jam with Rum
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g pineapple, cut very small, fresh and fully ripe
- 300 g nectarine (s), cut very small
- 500 g preservin suar 2: 1
- 2 tablespoon lemon juice
- 2 tablespoon rum, white
Print Recipe
Pin Recipe Instructions
- Mix the pineapple and nectarines with the skins with the preserving sugar. I pureed the fruits with the hand blender, so that there were still small pieces left over. Be sure to use the preserving sugar 2: 1, otherwise it may be too sweet. Add lemon juice, let it steep a little and then cook according to the instructions on the packet. Add the white rum to taste.
- Makes about 4 glasses.
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