Summary

Ingredients

• 2.4 kg pineapple, (weighed unprepared results in approx. 1440 g pulp)
• 1 chilli pepper (s)
• 500 g preservin suar, 3: 1

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Instructions

1. 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.
2. Cut off the end of the chilli pepper. Halve the pod lengthways and remove the stones under running water.
3. Puree the pineapple pulp together with the chilli pepper. Either with the fly knife in the food processor or in the mixer.
4. 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.
5. Bring the food to a boil over high heat and cook the amount bubbly for 4 minutes, stirring constantly.
6. Take the pot off the stove, quickly pour it into jars that have been rinsed with hot water and immediately close the lid tightly.
7. 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.