Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 15.02.2018
- Carefully peel the pineapple, removing all the eyes, then slice the fruit lengthways into four sections. Cut out the hard central core and weigh out 350 g of fruit. Place this in the blender jug and process for 5 seconds/speed setting 5 until fairly finely chopped. Tip the fruit into a sieve to drain, then transfer to a large bowl.
- Wash the blueberries, pat dry thoroughly, then carefully pick over the fruit. Add them to the pineapple along with the gelling sugar, then mix well. Cover and leave to steep overnight.
- Next day, cut the vanilla pod in half lengthways and scoop out the pulp. Add this to the fruit mixture and pour in the lemon juice at the same time. Place the mixture in the blender jug and mix for 10 seconds/speed setting 5 until all the ingredients are well chopped.
- Cook for 20 minutes/100 °C/speed setting 2. Test the jam for a set and, if not set, continue to cook for a while longer. Once the jam has reached setting point, add the gin, blend for 30 seconds/speed setting 2, then transfer the jam whilst still boiling hot into sterilized glass jars. Remove any jam splashes from around the rims, close the lids tightly and stand upside down for 5 minutes. Turn the jars the right way up again, then leave to cool completely.
Bon appétit with Monsieur Cuisine