Name: Pineapple jam with mango and persimmon
Prep time: 60 min
Total time: 60 min
Yield: makes 4 medium size jars
Ingredients: 1 kg ripe pineapple, peeled; 500 g ripe mango, peeled; 2 ripe persimmon, peeled; 500 g sugar; 1 vanilla bean; 5 g citric acid; 1 lime (juice)

Pineapple jam with mango and persimmon

Pineapple, mango and persimmon - delicious on its own, yet also extremely delicious in a jam as well. A couple of years ago my aunt and uncle made this amazing pineapple marmalade, their inspiration was a trip to Caribbean. Our inspiration was their marmalade. So we finally took the time to make some, since we had some super sweet pineapples. This recipe is too good not to share. It's easy to make, there aren't many ingredients, it's vegan and gluten free. What we love most is that this jam is super fresh, thanks to pineapple, mango and lime juice. It's also great to give as a Christmas or New Year's gift. We really recommend giving it a try - you will love it.

Ingredients

Pineapple jam with mango and persimmon

1 kg ripe pineapple, peeled

500 g ripe mango, peeled

2 ripe persimmon, peeled

500 g sugar

1 vanilla bean

5 g citric acid

1 lime (juice)

Tools and equipment

large bowl

large pot

wooden spoon

4x medium size jars

METHOD

Day before

Cut the peeled pineapple, peeled mango and peeled persimmon on small cubes. Add them to a large bowl. Also add the sugar, seeds from one vanilla bean, citric acid and juice of one lemon. Combine well and place in a fridge overnight, so that fruit macerates.
Cook the jam

Place a large pot over medium high heat. Add the macerated fruits with all the liquid to the pot. Wait until the mixture starts to boil, then lower the heat and cook for about 40 minutes. Stir regularly to prevent burning.
Pineapple jam

Spoon hot pineapple jam into hot sterilized jars and cover immediately with sterilized lids. Let the jars cool slowly. Store in a dark place for up to 3 months.