Pineapple and black currant jam
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
1
- 1/2 Pineapple (about 500 g)
- 3/4 l Currant juice
- 7-10 Tbsp Juice of 1 lemon
- 1 (20 g) Bag of gelling powder 1+1 for 1 l liquid
- 1 kg Sugar
Directions
- 1
Peel and quarter the pineapple and cut out the hard stalk. Cut the flesh into small pieces. Weigh 250 g and mix well with currant juice, lemon juice and gelling powder and bring to the boil while stirring.
- 2
Stir in sugar and bring to the boil again. Pour the jam into the prepared jars and close them immediately with twist-off caps or preserving cellophane.
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