A homemade jam where fresh pineapple is cut into small pieces and cooked with sugar, gaining an intense tropical aroma. With its sweet-sour balance and vivid yellow color, it adds a different feel to breakfast tables.
Remove the pineapple's peel and hard core, cut into small cubes, place in a wide pot together with the sugar, and let rest for a few hours.
Boil the pineapple and sugar mixture over low heat, stirring occasionally; skim off the foam that forms regularly.
Once the syrup thickens and the pineapple pieces turn semi-translucent, add the lemon juice and boil five minutes more. Important: drop some on a plate — if a trace remains, the consistency is ready.
Fill sterilized jars with the boiling jam and seal them, cool upside down, and store in a cool, dark place.
Important: If you chop the pineapple without removing its hard core, the jam stays fibrous; be sure to remove the core when slicing; skim the foam regularly. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
If you let the pineapple rest with sugar for a few hours before cooking, it releases its juice sooner, the cooking time shortens, and the flavor settles in better.
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