Pineapple Jam with Vanilla
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 pineapples
- 2 teaspoons vanilla pod (s), ground (as required)
- 1 kg preserving sugar, 2:
- 100 ml lemon juice
Print Recipe
Pin Recipe Instructions
- Clean the pineapple and cut into pieces. Cut away the woody center. Add the vanilla and lemon juice, mix everything and let stand for about a day. Stir more often.
- It is best to weigh the mass so that you can add the right amount of preserving sugar.
- When the pineapple pieces are dark yellow and fragrant, heat everything in a large saucepan, stirring frequently. Puree with a hand blender as desired, a little bit chunky or creamy. The
- Add the preserving sugar and cook according to the instructions on the packet. A
- Make a gel test.
- Pour into clean jars and close.
- Tip:
- If you want, you can add a shot of rum or Batida de Coco after boiling.
- Pineapples that are not quite ripe can only be left to ripen for a few days
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