in Recipes

Raspberry and pineapple jam with lemon balm

updated

Spread the love

Ingredients for 1 servings:

  • 1 large pineapple (approx. 1600 g)
  • 500 g raspberries
  • 1 kg gelling sugar, 1:1
  • 8 leaves of lemon balm

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Makes approx. 8 glasses of 200 ml each

Peel the pineapple, quarter it, and remove the tough core. Then cut it into small cubes. If the pineapple cubes weigh less than 500g, add raspberries to balance the weight. The total fruit mass should be 1kg. Place the pineapple cubes, raspberries, and gelling sugar in a saucepan and bring to a boil while stirring. Continue stirring and boil for about 6 minutes. Test for setting! Finely chop the lemon balm and stir in. Pour the jam into clean jars while still boiling hot and seal immediately.

Facebook Comments

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.

Apricot jam with pistachios

Ham and cheese toast à la Marquise