Strawberry-Pineapple Jam -

Strawberry-Pineapple Jam

Ingredients

FOR ABOUT FOUR 1-CUP (250 ml) JARS:

4 heaping cups (1 l/700g) strawberries
¼ small ripe pineapple, or 1 cup (250 ml/200 g) drained canned pineapple pieces
2 tsp (10 ml/5 g) fresh ginger
1 piece lemon zest
2 tsp Pectin mixed with 1 cup (250 ml) sugar, or 1 cup gelling sugar 3:1
2 tsp (20 ml) calcium water

Method

Hull and cut small straw­berries in quarters or roughly chop larger ones (you should have about 3½ cups/875 ml prepared fruit). Place in a large saucepan.

Peel, core and chop the pineapple and mix it in with the strawberries. Peel the ginger, chop finely and add to the fruit. Stir in a fairly large piece of zest, scraped off with a vegetable peeler, the pectin and sugar and calcium water. Leave the fruit to render its juices for ½ to 2 hours, stirring occa­sionally, until the sugar has dissolved.

Bring to a boil, stirring, then cook on medium heat for 3 to 4 minutes. Remove lemon zest.

Fill sterile jars with the hot jam and seal with two-part preserving lids. Stand the jars upside down for 15 minutes, then turn upright and allow to cool.

TIP:- Use ½ cup maple syrup instead of the sugar.

Per jar:- approx. 434 calories 1 g protein, 2 g fat, 103 g carbohydrates

Related food category:

• Breakfasts and Brunches