Cherry-pineapple jam with ginger

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel and quarter the pineapple and cut out the hard stalk. Weigh 600 g flesh and cut into very small cubes. Wash, stalk and stone the cherries. Weigh 400 g fruit flesh. Mix the pineapple and cherries with the jam sugar in a large pot and leave to stand for about 3 hours. Stir several times in between.

2. 2

   Peel and finely chop the ginger. Stir into the fruit. Bring everything to the boil while stirring, then let it boil for exactly 4 minutes until it becomes bubbly. If necessary, skim off the jam and immediately pour it into cold rinsed glasses. Close with screw caps and place on the lids. When the jam starts to gel, turn it over again so that the fruit pieces can spread better

3. 3

   Shelf life: 12 months