Torta di mele con composta di mele
preserves from Italy - Emilia-Romagna
Pineapple jam with cardamom
Pineapple jam with cardamom
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The pineapple jam with cardamom is a delightful discovery, made almost by accident a few years ago, immediately winning for the color, sweetness and the 'not-so-that' exotic that emanates from the cardamom. And 'good for breakfast and snacks, delicious with biscuits and fantastic with white or greek yogurt.
preparation
step 1
Clean the pineapple, cut into cubes and put at rest all night in the fridge with the sugar, the grated rind and the filtered juice of a lemon and seeds contained in 3 cardamom pods.
step 2
The next morning, peel and cut into cubes two apples and add pineapple. Pass on the fire in a large pot from boiling cook for at least 1 hour, discovery, over low heat.
step 3
At this point, do the test of the saucer and regulator for the possible continuation of the cooking. If the jam is ready, transfer the meat with a wooden spoon in a pass or vegetables in a food processor to make it end.
step 4
3 Fill jars of 250 ml. previously washed, dried and sterilized. Close the jars with a new capsule and complements (not recycled capsules, cost nothing, not worth it)
step 5
Let cool upside down to create vacuum.
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