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Zucchini – pineapple – jam

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Ingredients for 6 servings:

  • 500 g zucchini
  • 1 kg pineapple, fresh
  • 1 kg gelling sugar, 1:1
  • 2 lemons
  • 4 cl rum

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Clean and wash the zucchini and finely grate it in a food processor. Peel the pineapple, remove the tough core, and cut it into small pieces. Weigh out 500g. Mix both with the sugar in a large saucepan. Then, cover and let stand for 4 hours. Add the lemon juice, juice, and rum, bring to a boil, and simmer for 4 minutes. Pour into jars and seal. Makes 6 jars, shelf life 1 year.

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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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