Pineapple and Mint Jam

First of all, put a small porcelain plate in the freezer for the gelation test. Now peel the pineapple, remove the stalk and cut into coarse cubes, add the lemon juice and puree everything with the magic wand, it doesn't have to be very fine, very small pieces may still be there, but that's a matter of taste.

Now add the preserving sugar, stir vigorously and let stand for about 30 minutes. In the meantime, finely chop the mint. Then put the pot with the pureed pineapple on the stove, bring to the boil while stirring and let it boil for about 3 - 4 minutes.

Now take the porcelain plate out of the freezer, drip some of the jam on it, it should really gel IMMEDIATtbspY. If the gelation test succeeded, remove the pot from the stove and when the jam no longer boils, fold in the finely chopped mint.

Now fill the jam into sterile twist-off jars with the help of a jam funnel, put the lid on it and turn it upside down for about 15 minutes and then turn it over, let it cool and label it.