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january jam
Prep Time30 minutes
Cook Time10 minutes
Servings: 6 jam jars à 250 g
ingredients:
  • 1 pineapple (about 600 g peeled & trimmed)
  • 200 g ginger (peeled & trimmed)
  • 50 ml lemon juice
  • 150 ml pineapple juice
  • 500 g preserving sugar (2:1)
equipment:
  • handheld immersion blender
  • 5-6 jam jars w/ twist-off caps (à 250 g)
how to:
  • Clean 6 jam jars à 250 g (or correspondingly) with twist-off caps.
  • Peel & trim the pineapple; chop the pineapple (small bits!).
  • Peel & trim the ginger; chop the ginger (very small bits!)
  • Weigh the fruit, add the lemon juice & fill w/ pineapple juice; you'll need 1000 g - not more!
  • Blend about the half of the mess w/ your handheld immersion blender.
  • Put everything in a pot (big enough!) & add the preserving sugar.
  • Mix & bring to a boil. Let it cook for at least 3 min resp. refer to the recommendation on the package of the preserving sugar.
  • Fill the bubbling mess in the jam jars, close at once & turn upside down.
Notes
Jam jars: there will be 1500 g of the mess - so you need 6 jam jars à 250 g. You may also work with jam jars of any other size. Just adjust the quantity of the jam jars. Important: always use twist-off jam jars.
Jam: for 500 g preserving sugar (2:1) you may work with 1000 g fruit resp. fruit & juice mix. 
Lemon juice: 50 ml are always fine.
Ginger: you may reduce to 150 g or even add about 250 g - if you like it very spicy! Adjust the pineapple correspondingly.
Pineapple: use as much of the fruit as possible - fill up w/ pineapple juice. Finally pineapple, pineapple juice, lemon juice & ginger altogether have to be 1000 g.
Cooking time: refer to the package of the preserving sugar for recommendation concerning the time while the jam should cook bubbling. 
The jam may be stored in your pantry for at least 6 months; if a jam jar has been opened store it in the fridge afterwards.