John Myers
Ingredients for 1 servings:
- 300 g apple, weighed in peeled pieces
- 300 g pineapple, weighed in peeled pieces
- 200 g gelling sugar
- some cinnamon powder
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes
with apples, pineapple and cinnamon – delicious!
Weigh the apple and pineapple pieces and place them in a tall saucepan. Cover the bottom of the pan with a little water, or, if desired, a little fruit juice. This prevents it from burning. Simmer the mixture for about 15 minutes. Stir frequently and add a little more liquid if necessary. Remove the pan from the heat and stir well again. Depending on how fine you want your jam, you can make it more velvety with a hand blender. Add the gelling sugar and cinnamon to taste (I used half a teaspoon), and stir until the sugar is well dissolved. Return to the heat and simmer for about three minutes. Remove the jam from the heat and pour into the prepared jars. Close the jars and let them cool upside down for five minutes (this creates the necessary vacuum). Then stand them upright and let them cool completely. Note: The jars should be sterilized (even if they are new). To do this, bring water to a boil in a tall pot and then let the jar lids soak for one to two minutes. Then do the same with the jars. It’s best to use a clean kitchen utensil, which you also briefly dip in the water to kill any germs. Dry with a fresh tea towel. Tips: Other spices, such as vanilla, would also work well in this recipe. If you want to give the jars as gifts, add a pretty fabric cap or label. You can use different apple varieties depending on how sweet or sour you want the jam.
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