Peeling the pineapple
Use a knife to cut the pineapple into halves. Remove the middle stalk. Peel the outer shell apart from the fruit.
Pineapple-Mango-Kiwi-Banana-Jam
4 Gläser a 125 ml
1
ripe mango
1
musk melon
1
fresh pineapple
2
ripe Kiwis
2
ripe bananas
Juice of one lemon
1 pack of
gelling sugar 2:1
2 teaspoon
of citric acid
100g
1 glass
Brennwert
288 kJ
640 kJ
68 kcal
152 kcal
Fett
0.3 g
0.7 g
davon gesättigte Fettsäuren
0 g
0.1 g
Kohlenhydrate
14 g
31 g
davon Zucker
13 g
29 g
Protein
0.8 g
1.9 g
Salz
0 g
0 g
Pineapple-Mango-Kiwi-Banana-Jam
description & times
Eine schnell zubereitete Konfitüre aus exotischen Früchten, gekocht in der Mikrowelle . Sie kann selbstverständlich auch im Topf zubereitet werden. Diese besondere Fruchtmischung, abgefüllt in schönen Gläsern, wird nicht nur auf dem Brot oder als Kuchenfüllung, sondern auch als Geschenk ganz bestimmt viel Freude bereiten.
Peeling the mango
Peel the mango using a the vegetable knife. Remove the pulp from the core.
Preparing the melon
Remove the kernels of the melon with a spoon. Use a knife to peel off the outer shell. Peel the kiwi with the peeler. Peel the bananas.
Cutting fruit
Cut all the fruits into small pieces on a porcelain- or glass plate.
Do not use a board or otherwise the fruit may take on any other odors.
Mixing with gelling sugar
Weigh the fruit pieces and place them in a plastic or glass bowl. The value 2: 1 means that one portion of sugar supplies two parts of fruit. So one kilogram of fruit = a pack of sugar. If the fruit weighs less, simply weigh the amount of gelling sugar in the adjusted ratio. Mix the fruit with the gelling sugar, the lemon juice,the citric acid and let it drain for at least half an hour.
The citric acid supports the pectin contained in the gelling sugar and let's jam jell better.
Cooking in the microwave
Bring the mixture to boil in the microwave at the highest level. Leave it boiling for five to seven minutes. Open it again and again and stir well.
Filling in into twist-off glasses
Fill the jam as long as it's hot into prepared, sterilized twist-off glasses and seal them with their lid. Put the glasses upside down.
When the glasses cool down, a vacuum will be established in the glass. Thus, the glasses are sealed tightly and the jam is durable for several months.
Pineapple-Mango-Kiwi-Banana-Jam
This jam is suitable as a bread spread, for cake- and roulade fillings or as a nice souvenir.
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