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Melon-pineapple jam

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Ingredients for 1 servings:

  • 500 g melon(s) (Futuromelone), pure pulp
  • 500 g pineapple, pure pulp
  • 2 bottles of vanilla flavor
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Puree the melon and pineapple flesh with a hand blender, then add the gelling sugar and vanilla essence. Bring everything to a rolling boil for about 5 minutes. Then pour into prepared jars, seal, and let stand upside down for a few minutes. Then set aside and let cool. The jam will keep unopened for well over a year, so you can enjoy it all winter long. Tip: I always use old canning jars. Boil them in hot water beforehand to ensure they’re sterile.

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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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