Add a tropical twist to your breakfast and dessert, or even use this as a topping on spicy coconut curries for a little sweetness and fruitiness. Super easy and quick to make. The exotic jam ! This jam is also used as a filling in the Vegan Piña Colada Cupcakes.
It´s best to use a stick blender, specially with blending super hot stuff like jams and also soups, etc etc. A normal blender can be used as well, but please be careful, most blenders have a fully closed environment while blending, and blending something hot in it will quickly make more steam and blow the lid off and make all the hot liquid explode everywhere.. I did this with a hot soup once, my scolded hands will never forget it, haha.. So please only use a blender when the sugar and the pineapple have fully cooled down, then its ok ! Safety first you know :)
Like jams ingeneral? Then check out the Strawberry Jasmine Peach Jam.
Makes about 250 ml / 8.5 oz
- 3.5 dl freshly chopped pineapple (1½ cup)
- 2.5 dl granulated sugar (1 cup)
- Juice from ½ a lemon
What you will need
- Cutting board and knife
- 1 small pot + fitting lid
- 1 spoon to stir
- 1 stick blender
- 1 tight lid jar for storage
- Chop the sides off the pineapple. Chop enough pineapple to fill 3.5 dl / 1½ cups. Avoid the hard core. Add to a small pot.
- Put in the sugar. Add the freshly squeezed lemon juice.
- Turn heat on medium high. Once the sugar starts to melt stir until melted, then turn the heat on very low, put a lid on and let simmer for about 30 minutes. Stir occasionally.
- Take off lid and then blend it with the stick blender. Optionally pulse it to gain some texture, or blend smooth like pictured. It will seem quite liquid in the beginning, but once its fully cooled down it will become thicker.
- Transfer to a tight lid storage and keep refrigerated.
- Eat like you would any jam; on newly baked bread, toasted bread, waffles or pancakes, or use it as a filling in these Vegan Piña Colada Cupcakes.