more jam season: strawberry – pineapple – lemon!

Print Friendly, PDF & Email

 

 

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.

That’s all!

 

more jam season: strawberry – pineapple – lemon!

Prep Time: 45 minutes

Cook Time: 15 minutes

Servings: about 7-8 jam jars à 250 g

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...

Ingredients

  • 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)
  • equipment:
  • 1 pot of 6-7 l
  • a blender

How to...

  1. Gather enough jam jars & clean them thoroughly w/ hot/boiling water & wipe them w/ a fresh & clean tea towel.
  2. Trim & dice the pineapple & weigh 350 g pineapple pieces.
  3. Grate the lemon zest & press out the lemon juice.
  4. 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.)
  5. Add remaining pineapple pieces (if there are any...) & lemon zest to the puree.
  6. Clean & trim the strawberries; cut them into halves or quarters.
  7. Add strawberries to the puree: you need 1000 g fruit mix. (so it’s about 650 g processed strawberries.)
  8. Add the preserving sugar & let the mix rest for about 2-3 hours.
  9. The sugar will liquefy the fruit mix.
  10. Heat the fruit mix to boiling & cook at least for 4 min.
  11. Fill the hot jam at once in the waiting jam jars, screw the lid on & turn upside down.
  12. Let the jam cool down.

Notes

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.

http://thebusinesswomanskitchen.de/more-jam-season-strawberry-pineapple-lemon/

 

Today we get a jam w/ strawberries bits & pineapple bits in a bright orange jelly.

No more comments.

 

The businesswoman with too many office hours thinks

I couldn’t agree w/ you more.

 

Spread the word. Share this post!