In short: substitute raspberries by pineapple & you’ll get another jam w/ a sharp edge of lemon flavour! The jam is more orange-red than red-red, but equally yummy…
Here’s the shortcut: for more details trust my raspberry experiment or my jam history.
Today we start with:
- lots of ripe & juicy strawberries
- a ripe pineapple
- a lemon.
The process doesn’t change much…
… we trim & dice the pineapple, grate the lemon zest & press the lemon juice.
Most of the pineapple marches in the electric blender… (I reserved some pineapple bits for the jam – to add some more „structure“ -, but you may also blend all of it.)
Just add the cleaned & trimmed strawberries…
… & the sugar… & let it rest for 2-3 hours…
Start heating the mess… etc. etc. etc.
more jam season: strawberry – pineapple – lemon!
In short: substitute raspberries by pineapple & you’ll get another jam w/ a sharp edge of lemon flavour! The jam is more orange-red than red-red, but equally yummy...
- 350 g pineapple (trimmed & diced - ready for the jam)
- 1 organic lemon
- about 1000 g strawberries (raw material - not cleaned nor trimmed)
- 1000 g preserving sugar (1:1)
- 1 pot of 6-7 l
- a blender
- Gather enough jam jars & clean them thoroughly w/ hot/boiling water & wipe them w/ a fresh & clean tea towel.
- Trim & dice the pineapple & weigh 350 g pineapple pieces.
- Grate the lemon zest & press out the lemon juice.
- Combine 250 g of the pineapple pieces & the lemon juice in a blender & blend for some seconds until all is pureed. (You may also puree all of the pineapple.)
- Add remaining pineapple pieces (if there are any...) & lemon zest to the puree.
- Clean & trim the strawberries; cut them into halves or quarters.
- Add strawberries to the puree: you need 1000 g fruit mix. (so it’s about 650 g processed strawberries.)
- Add the preserving sugar & let the mix rest for about 2-3 hours.
- The sugar will liquefy the fruit mix.
- Heat the fruit mix to boiling & cook at least for 4 min.
- Fill the hot jam at once in the waiting jam jars, screw the lid on & turn upside down.
- Let the jam cool down.
Prep time & Cook Time: the rest time of 2-3 hours is not included.
If you buy an ordinary pineapple (i. e. no baby pineapple nor a giant pineapple) you’ll get about 400 - 500g „fruit“ after having removed... So start w/ 1 pineapple, trim it, dice it & weigh 350 g pineapple fruit.
If you use 1000 g preserving sugar (type: 1:1) make sure that you prepare exactly 1000 g fruit mix.
If your jam jars are really neat & clean & you fill in the slightly off the boil jam & you screw the lid at once & turn the jam jars - the jam is fine for several months up to a year or even more. You need not store the jam jars in the fridge before opened.
© Copyright 2015-2017 Christine Steinbach (The Businesswoman's Kitchen). All rights reserved.
Today we get a jam w/ strawberries bits & pineapple bits in a bright orange jelly.
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The businesswoman with too many office hours thinks
I couldn’t agree w/ you more.