Recette: Non classé
The classic pineapple jam.
-1.5 kg of fresh pineapple (either 1 kg net of pulp)
(1) Peel the pineapple, cut into four in the meaning of the height, remove the Woody part of the heart and cut them wholesale of. Pour the sugar and 40 ml of water in a bowl to jams, wear boil and let Cook until 114 ° C (at le petit boulé).
(2) when this temperature is reached, dip pineapple chunks into obtained sugar syrup. After the resumption of the boil, continue cooking over high heat for about 10 minutes, taking care to mix frequently and gently using a skimmer that PINEAPPLES do not attach to the bottom of the basin.
(3) check the cooking: a bit of jam on a cold plate must be fixed
quickly. Remove the Pan from heat and carefully skim jam
Pineapple, then mix it again one last time.
4) put in pots using the funnel and a ladle, cover and sterilize.
Tip: Add a few drops of aged rum to this jam, it will only tastier.