Raspberry Pineapple Jam with Lemon Balm
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large pineapple, (approx. 600 g)
- 500 g raspberries
- 1 kg preserving sugar, :
- 8 lemon balm leaves
Print Recipe
Pin Recipe Instructions
- Peel and quarter the pineapple and remove the hard stalk. Then cut into small cubes.
- If the pineapple cubes weigh less than 500 g, balance with raspberries. There must be a total of 1 kg of fruit mass.
- Put the pineapple cubes, raspberries and preserving sugar in a saucepan and bring to the boil while stirring. Let simmer for about 6 minutes while stirring. Make a gel test!
- Finely chop the lemon balm and stir in.
- Pour the jam boiling hot into clean glasses and close immediately.
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