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Jam "Hawaii surprise"

updated

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Ingredients for 1 servings:

  • 800 g pineapple, fresh, cut into cubes
  • 240 g sugar
  • 140 g pineapple juice
  • 1 lemon(s), juice
  • 25 g Gelfix 3:1
  • 60 g sugar
  • 160 g Blue Curaçao
  • 140g Prosecco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pineapple jam with a difference

Cook the pineapple cubes with 240g of sugar, pineapple juice, and lemon juice for about 10 minutes. Purée with a hand blender. Mix the Gelfix with 60g of sugar, stir into the pineapple puree, and cook for 3 minutes. Stir well with a whisk to prevent sticking. Then stir in the Prosecco and Curacao and bring to a boil. Pour into jars and seal immediately. Tip: Chop the peel and stem, add 1 liter of water and a little sugar, and cook for 30 minutes. Strain through a cheesecloth. This produces a fine, light pineapple juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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