Jams

Pineapple, date and gingerbread spice jam

Pineapple, date and gingerbread spice jam, cooked in syrup with Menton lemon. Makes two jars; start the day before.

Preparation and cooking, excluding resting
57 minExcluding resting time
Budget
Budget-friendly
Difficulty
Easy
Servings
2 pieces
Pineapple, date and gingerbread spice jam
Pineapple, dates and gingerbread spices meet in a warmly aromatic jam. Prepare the Menton lemon the day before, then add it during syrup cooking. The dates and spices go in at the end, allowing each ingredient to shine. The chef also invites you to imagine other combinations inspired by seasons and regions: strawberry and raspberry, blueberry and génépi. Toasted nuts add another indulgent touch. For other jam variations, here are some ideas from the drinks cabinet: 5 cl of gin with orange and star anise, 5 cl of rum with pineapple and passion fruit, or Savoie Mondeuse wine with blueberry and liquorice.

Prepare everything

Ingredients

2 pièces

Tick the ingredients you already have.

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Wild blueberry SelectionPoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1

Lemon prepared the day before

Pineapple and date jam

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Pineapple with Tahitian vanilla, Grand Cru Bora Bora SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
Selection total 9,49 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
37 min
Resting
870 min

Lemon prepared the day before

  1. 1

    Pre-cook the lemon

    The day before, wash the whole lemon. Put it into a saucepan of boiling water and cook for 7 minutes. Drain, then halve. This preparation allows its pectin to be used in the jam.

  2. 2

    Cool and freeze the lemon

    Let the lemon halves cool for approximately 30 minutes, then place in a freezer-safe container overnight.

  3. 3

    Defrost the lemon portion

    The next day, take out the amount of lemon specified in the ingredients and defrost for 1 hour at room temperature. Keep the remainder frozen.

Pineapple and date jam

  1. 4

    Prepare the fruit and equipment

    Put a small plate in the refrigerator. Peel the pineapple, weigh the required flesh and cut into cubes. Stone and weigh the dates, then cut into small pieces. Weigh the sugar and spices, then measure the water for the syrup. Prepare clean jars suitable for hot filling, their lids and a ladle, following the manufacturer's instructions.

  2. 5

    Bring the syrup to 125 °C

    Pour the water for the syrup into a preserving pan with the sugar and defrosted lemon. Heat to 125 °C, checking with a cooking thermometer. This temperature applies to the syrup before adding the fruit.

    125 °C
  3. 6

    Cook the pineapple in the syrup

    Carefully add the pineapple cubes to the hot syrup. Bring back to the boil, then cook for 15 to 18 minutes, stirring regularly, until the pieces are cooked.

  4. 7

    Add the dates and spices

    Add the chopped dates and gingerbread spices to the cooked pineapple. Mix and bring everything back to the boil.

  5. 8

    Test the set

    Put a drop of jam on the cold plate and let it cool for a few moments. Tilt the plate. The drop should set rather than run. If it remains liquid, cook a little longer and test again.

  6. 9

    Remove the lemon and fill the jars

    Remove the lemon, then immediately divide the hot jam between the jars without filling to the brim. Wipe the rims with a clean cloth and seal with suitable lids.

  7. 10

    Cool slightly and store in the refrigerator

    Let the jars cool slightly, upright on a dry cloth, without running them under cold water, then refrigerate within 2 hours of cooking. Label with the preparation date. Keep this jam refrigerated, even before opening, and consume promptly.