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Pineapple-nectarine jam

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Ingredients for 1 servings:

  • 250 g pineapple
  • 250 g nectarine(s), pitted
  • 250 g gelling sugar, 2:1

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 20 minutes

Peel the pineapple and chop it up slightly; you can use the hard insides. Pit the nectarines and chop them up as well. You can leave the skin on. Puree the fruit and place it in a sufficiently large saucepan. Mix with the preserving sugar and cook according to the instructions on the sugar packet. The nectarine skin will completely melt during the cooking process, giving the jam a beautiful color. After cooking, pour the piping-hot jam into hot, rinsed jars and immediately screw on the lids. I used two 200g jars and one 100g jar.

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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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