Pineapple jam
The homemade jam with pineapple contains whole fruit pieces and tastes like summer. It is an exotic treat on the breakfast table and in desserts. You can also give it as a gift to your loved ones. Make your own pineapple jam with this recipe.
Servings 680 g
Equipment
- sterilized preserving jars
Ingredients
- 600 g pineapple flesh fresh (from approx. 1 large pineapple)
- 200 g sugar
- 1 g agar powder gel starch 900
Instructions
- Cut pineapple flesh into small cubes and put them in a saucepan. Collect the juice that escapes and pour it into the saucepan with the pineapple pieces.
- Mix sugar with agar powder and add it to the pineapple in the saucepan.
- Bring the pineapple mixture to the boil, stirring constantly, and simmer for approx. 4 - 5 minutes.
- Immediately pour the hot pineapple jam into sterilized preserving jars, seal the jars, place them on the lids for approx. 15 minutes, then turn them over and leave them to cool.
Notes
- Use fresh, ripe pineapple for the jam.
- If your agar has a gel strength lower than 900, you will need more of it for the recipe.
- You can replace 1 gram of agar powder with around 12 grams of apple pectin. You can also use 200 grams of preserving sugar 3:1 instead of sugar and agar powder together. Read more about this in the article above.
- Depending on the desired consistency of your jam, you can adjust the amount of the respective gelling agent. Follow the instructions on the packet. The amount of gelling agent also depends on its gel strength.
- If you like your pineapple jam more sour, add a little lemon or lime juice.
- Store the homemade jam in sealed glass jars in a cool, dark place. Once opened, you should keep the jam jar in the fridge.
- Take note of the detailed tips and tricks for making the pineapple jam at the top of the article.