Ginger-Pineapple Jam
The ginger-pineapple jam scores points with immune-strengthening vitamin C and minerals. Bromelain is contained in the pineapple and is said to have many positive properties. For example, it is said to thin our blood and thus protect against thrombosis, heart attack and stroke.
If the use of a vanilla pod is too expensive for you, you can fall back on vanilla powder. A knife point is enough to give the ginger-pineapple jam a delicious aroma
and the jam tastes especially delicious on oat bread
.
Preparation steps
Peel and quarter the pineapple. Remove the core, and cut the fruit into small pieces. Peel the pears, quarter, and remove the core. Cut into small pieces as well. Drizzle with the lemon juice and mix with the pineapple.
Weigh the prepared fruit, it should be about 36 ounces. Mix with half that weight of sugar in a saucepan. Peel and finely grate the ginger. Slit the vanilla pod lengthwise and add with the ginger to the saucepan. Let infuse for 15 minutes, bring to a boil and cook for 4 minutes. Remove the vanilla pod, add the jam to prepared jars, and seal immediately. Cool completely.