Blueberry – pineapple – jam

Ingredients for 1 servings:

• 1 pineapple (approx. 350 g)
• 650 g blueberries, fresh or frozen
• ½ lemon(s), the juice
• 1 piece(s) cinnamon (cinnamon bark) or
• 1 stalk(s) cinnamon
• ½ tsp nutmeg
• ½ tsp clove powder
• ½ tsp black pepper from the mill
• 1 vanilla pod(s), pulp
• 500 g gelling sugar (2:1)
• 4 cl rum, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Spice jam, makes 4 – 5 jars

Peel the pineapple and cut into smaller pieces. Depending on the weight of the pineapple, add the blueberries (washed, drained, and lightly mashed with a fork) to make up to 1 kg. Mix with the lemon juice and all the spices, including the gelling sugar, and let it steep for at least 4 hours. Stir occasionally. Then, first purée slightly in a saucepan, then slowly bring to a boil while stirring, and simmer for 3-4 minutes. Remove the cinnamon bark or stick and add the rum (do not allow to boil further). The rum can be added to the jam, but does not have to be. Pour the jam into jars while still hot and seal immediately. Turn upside down for 5 minutes, then turn upside down again to cool.