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Tipsy Pineapple Jam

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Tipsy Pineapple Jam

The perfect tipsy pineapple jam recipe with a picture and simple step-by-step instructions.

  • 1 Pineapple fresh
  • 1 Orange fresh
  • 300 g Preserving sugar 2: 1
  • 3 Centiliters Bacardi
  1. Peel the pineapple, cut out the stalk. Cut the pulp into small cubes. Peel the orange, including the white skin, catching the juice. Cut out the fillets and cut into small pieces. Squeeze out the rest of the orange. Together, that made me a total of 600 grams.
  2. Mix the fruit with the preserving sugar in a large saucepan. Bring to the boil while stirring and let it simmer for four minutes.
  3. Take the pot off the stove. Stir in the Bacardi. Pour the jam into clean, cold-rinsed twist-off jars, close and place on the lid on a damp cloth for half an hour. Then turn around again.
Dinner
European
tipsy pineapple jam

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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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