Recipe Orange and pineapple jam
Preparation time:
1h30
Ingredients
Number of persons: Several
Preparation
- Roughly grate the peel of 2 oranges and blanch for 5 minutes in boiling water.
- Meanwhile, squeeze and recover the juice from the other 2 oranges.
- Cool the peel in water and mix with the orange juice.
- Blanch the 2 peeled oranges for 5 minutes in boiling water, cool in water and dice (1 to 2 cm). Weigh 400g.
- Peel the pineapple, remove the woody part in the centre and cut into 1 cm cubes. Weigh 800g.
- Pour the pineapple, orange pieces, zest, orange juice and sugar into a jam pan, stir and bring to the boil.
- From this point, count the cooking time: 7 minutes with a sugar jelly, otherwise 15 to 20 minutes.
- Check that the jam is cooked by pouring a few drops onto a cold plate and then tilting the plate. The jam should run gently.
- Skim off the foam and immediately fill the jars, close them and turn them over for 1 minute, then put them upright again to cool.
