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Pineapple-nectarine jam with rum

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Ingredients for 1 servings:

  • 700 g pineapple, cut into small pieces, fresh and fully ripe
  • 300 g nectarine(s), cut into small pieces
  • 500 g gelling sugar 2:1
  • 2 tbsp lemon juice
  • 2 tbsp white rum

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

for 4 glasses

Mix the pineapple and nectarines, including the peel, with the preserving sugar. I pureed the fruit with a hand blender, so there were still some small pieces left. Be sure to use a 2:1 preserving sugar, otherwise it might be too sweet. Add the lemon juice, let it steep for a while, and then simmer according to the package instructions. Add the white rum to taste. Makes about 4 glasses.

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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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