John Myers
Pineapple Jam with Green Pepper
The perfect pineapple jam with green pepper recipe with a picture and simple step-by-step instructions.
- 1 Pc. Pineapple fresh
- 300 g Kiwi fresh
- 2 Pc. Freshly squeezed lemon juice
- 1 kl. glass Green peppercorns pickled
- 1 Pc. Grated lemon peel
- 1 Pc. Grated organic orange peel
- 1 teaspoon Ginger powder
- 0,1 liter Brandy
- 500 g Raw cane sugar
- 1 packet Gelfix 3: 1
- 1 bunch Lemon balm fresh
- 1 bunch Peppermint fresh
- Peel and cut the kiwi and pineapple, remove the stalk and cut into cubes. Puree both and place in a high saucepan with lemon juice and zest, orange zest and the drained peppercorns. TIP: It is best to use sweet ripe fruits, otherwise it can be too sour.
- Add ginger powder and brandy, mix sugar with Gelfix. Mix everything thoroughly. Bring the saucepan to a boil and let it bubbly for 6 – 8 minutes, stirring constantly.
- Sort, wash and finely chop the herbs. If necessary, skim the jam and stir in the herbs.
- Fill into clean twist-off jars and seal. Turn upside down for 10 minutes, then turn over and let cool.
- Tastes very good! Definitely try it out. Can be used in many ways as a side dish, spread, dip or mixed with yoghurt or similar.
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