John Myers
Ingredients for 7 servings:
- 2.4 kg pineapple (weighed unprepared yields approx. 1440 g of pulp)
- 1 chili pepper(s)
- 500 g gelling sugar, 3:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes
a slightly different jam
Cut off the ends of the pineapple and peel the fruit. Quarter the pineapple lengthwise, scoop out the core, and cut the flesh into pieces. Cut off the end of the chili pepper. Halve the pod lengthwise and remove the seeds under running water. Puree the pineapple flesh and chili pepper together. Use either a food processor or a blender with a chopping blade. Mix the fruit puree with the gelling sugar in a large pot (as high as possible to avoid splashing during cooking), cover, and let stand for 3 hours. Bring to a boil over high heat and simmer for 4 minutes, stirring constantly. Remove the pot from the heat, quickly pour into hot, rinsed jars, and immediately screw on the lids. Tip: I had the pineapple peeled at my local fruit and vegetable store; they usually have a pineapple peeler, which saves you this work.
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