Pineapple Jam with Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 6 mins |
| Total Time | 36 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 2.4 kg pineapple, (weighed unprepared results in approx. 1440 g pulp)
- 1 chilli pepper (s)
- 500 g preservin suar, 3: 1
Print Recipe
Pin Recipe Instructions
- Cut off the ends of the pineapple and peel the fruit. Quarter the pineapple lengthways and cut out the stalk and cut the pulp into pieces.
- Cut off the end of the chilli pepper. Halve the pod lengthways and remove the stones under running water.
- Puree the pineapple pulp together with the chilli pepper. Either with the fly knife in the food processor or in the mixer.
- Mix the fruit puree with the preserving sugar in a large saucepan (as high as possible because of the risk of splashing when cooking) and cover it for a good 3 hours.
- Bring the food to a boil over high heat and cook the amount bubbly for 4 minutes, stirring constantly.
- Take the pot off the stove, quickly pour it into jars that have been rinsed with hot water and immediately close the lid tightly.
- Tip: I had the pineapple peeled at my fruit and vegetable shop, there is usually a pineapple peeler there, then you have saved this work.
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