- 1 KG PINEAPPLE, in pieces
- 1 KG SUGAR
- 10 CLOVES
- 2 CINNAMON STICKS
- JUICE OF 1 LEMON
- 500 GRAM GINGER ROOT, peeled and cut in cubes
- 400 GRAM SUGAR
- 2 APPLES, peeled and cut
- JUICE FROM 1 LEMON
Cover pineapples, sugar, cloves and cinnamon wit water. Cook at a very low flame and stir continuously until the pineapple pieces are soft, at least 45 minutes. Test a drop on a cool plate. If the jam is ready, it will fall in flakes. When ready, stir in the lemon juice.
Put the ginger into a microwave bowl and add 7 dl water. Heat 25 minutes on 500-700 watt. Pour off the water and put on fresh water. Repeat the process for 40 minutes. Let it stand for 10 minutes, pour off the water. Put the ginger in a food processor and chop small but don't puree. Cook the apples in a little water for half an hour and puree in the food processor. Add to the ginger mixture, add the lemon juice and the sugar and 1/2 a deciliter water. Heat the mixture and boil for 5 minutes or until it has jam thickness. Put in jars.
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