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It’s really annoying when you discover – mid of winter – that your home-made jams are running out of supply. (I admit that I didn’t produce such a lot of jam last year in spring & summer…) I decided to refill some of the jam jars… well: which jam to make?
In winter you may rely on any frozen fruits, but… When aiming at fresh fruits there are oranges & the whole of the citriculture… or you think of exotic fruit like pineapples!
I like pineapple jam!
…& I thought about spicing it up w/ fresh ginger to get a sharp spicy kick.
So I looked for my empty jam jars & cleaned them thoroughly – some more than calculated to be on the safe side.
So let’s start…
What do we need?
- fresh pineapple
- fresh ginger
- limoncello
- preserving sugar.
I bought 2 pineapples; each delivers about 400-500 g pulp after trimming & discarding any brownish parts. It should be really ripe pineapples.
When buying fresh ginger keep in mind that it’s always a little bit tricky to peel ginger because of its root-like form w/ many little bulbs – there will be more waste than you think.
Instead of limoncello you may also use fresh lemon juice – I opted for limoncello because of a little rest in the bottle (i. e. cleaning up leftovers!).
Preserving sugar (type 2:1) means half of the sugar of the classic approach. If you like it somewhat sweeter just take the type 1:1 preserving sugar.
We start w/ trimming the fruit & weighing out exactly 1000 g altogether.
Afterwards we chop the pineapple & the ginger.
We blend everything in our blender… in several batches. If you like some pineapple pieces in your jam just put some tablespoons of the chopped pineapple aside.
All marches in a big pot together w/ the sugar & we bring it to a boil. The pot should be rather big because the mess starts bubbling & foaming.
The yellow mess hast to boil for about 4-5 min. Pls consult the preserving sugar packet for the minimum time!
As soon as ready spoon the yellow mess into the prepare jam jars, close the screw top & turn upside down.
Enjoy!
- 750 g pineapple trimmed & chopped
- 150 g ginger trimmed & chopped
- 100 g limoncello
- 500 g preserving sugar type 2:1
- an electric blender/stand mixer
- about 5-6 jam jars w/ screw top 215 ml each for about 250 g jam
- Lay your hands on empty screwtop jam jars. Clean them & rinse w/ hot (very hot - almost boiling!) water. Use a fresh tea towel for drying.
- Trim the pineapple - only use very ripe, but not brownish parts. Chop everything as small as possible & put 750 g in a bowl.
- Trim the ginger - only use juicy soft parts. Chop as small as possible & put 150 g aside.
- Put the limoncello & the ginger & part of the pineapple in the blender & blend.
- Add rest of the pineapple & blend again. Take care that some small pieces stay alive - or spare them the blending.
- Pour the mess in a pot, add the sugar & mix thoroughly.
- Bring to a boil & boil for about 4-5 min accruing to the preserving sugar rules.
- Fill immediately in the waiting jam jars, put on the screwtop & turn upside down.
Only 5 jam jars made it… The blending reduced the volume.
My jam turned out to be rather spicy! Especially when eating a teaspoon full of jam for the sake of testing. When distributed thinly on a buttered toast or fresh baguette it was less spicy – simply delicious!
The businesswoman w/ too many office hours thinks
I noticed that it takes more time to make pineapple jam than e. g. strawberry jam because you need to trim & chop the pineapple… not to mention the ginger at all.
Nevertheless I like the spicy touch of this special jam.
…& you may also add a generous spoon of jam to plain white yoghurt – it’s delicious!
