Pineapple, date and gingerbread spice jam
Easy - 20 Min
- style Type of dish : Jams
- poll Difficulty: Easy
- access_time Preparation time: 20 min
- timer Cooking time: 18 min
- place Region: France
- euro_symbol Cost: Cheap
Recipe suggested by Maison Perrotte for Régal. Thank you very much!
The Chef gives you all his techniques for successful jams, butbe creative and dare to make original combinations, while remaining logical: in season, like strawberry and raspberry, or from the same region, like blueberry and génépi. Nuts can easily transform a recipe, but remember to roast them so they don't go rancid in the jam. Find something in the cellar to "twist" the classics: 5 cl of gin in an orange-badian jam, 5 cl of rum in a pineapple-passion jam, Mondeuse de Savoie in a blueberry-gladi jam...
Ingredients
(2 jam jars)
- 1 Kg Pineapple, peeled and cubed
- 100 g pitted dates, cut into pieces
- 600 g White crystal sugar
- 1/2 organic Menton lemon
- 3 g gingerbread spices
Preparation
Preparation:
The day before, boil a lemon for 7 minutes, cut it in half and leave it overnight in the freezer to release the pectin it contains.
On the same day, defrost half a lemon for an hour at room temperature (save the other half for another day).
Place a plate in the refrigerator.
Pour 20 cl of water, the sugar and ½ lemon into a jam pan. Heat to 125°C. Add the pineapple chunks. Boil for 15 to 18 min. Once your pineapple is cooked, stir in your dates and gingerbread spices. Bring back to the boil.
Check the texture by placing a drop of jam on the plate from the fridge. If it sinks, continue cooking. For perfect cooking, the drop must set.
Remove the lemon and fill your jam directly into jars, without filling them to the brim.
Close them and turn them upside down, lids against the table, for 10 min. Run under cold water to stop the cooking process. Label and store in a cool, dark place.
Don't add too much sugar. Taste your fruit to decide how much to add. 650 to 700 grams of sugar are enough for 1 kilo of peeled fruit.
Choose unrefined beet sugar. Brown sugar is detrimental to the taste and color of the fruit, and produces more scum, as it contains more impurities.
Also, avoid "special jam" sugars, which may lighten the dose and reduce cooking times, but can cause problems as soon as the summer heat sets in: if the fruit is undercooked, it starts to ferment in the jars... which explode!