Asparagus-pineapple jam

Ingredients for 1 servings:

• 450 g asparagus, white
• 500 g pineapple, fresh
• 2 sheets of gelatin
• Water for soaking
• 1 lemon(s)
• 20 leaves peppermint, fresh
• 500 g gelling sugar (2:1)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 6 minutes; Total time approx. 3 hours 21 minutes

with peppermint

Peel the asparagus, trim the ends, quarter, and slice. Trim the ends of the pineapple, remove the peel, quarter, remove the central core, and cut 500g of the pineapple into small cubes. Wash and finely chop the peppermint leaves. Halve the lemon and squeeze out the juice. Place the asparagus, pineapple, lemon juice, and peppermint in a saucepan and mix with the gelling sugar. Let the mixture draw juice for about 3 hours, stirring occasionally. Briefly puree everything with a hand blender until small pieces of fruit remain. Soak the gelatine in cold water. Place the pan on the stove and heat. Bring everything to a boil while stirring, then simmer for about 6 minutes. Remove any foam that forms with a spoon. Squeeze out the gelatine and add it shortly before the end of the cooking time. Test the setting by pouring the still-hot jam into twist-off jars rinsed with hot water and sealing them. Turn the jars upside down for about 10 minutes. Then turn them upside down again and let them cool. These ingredients produce a lot of liquid, so I decided to add gelatin as well.