Pineapple ginger jam

Cut the pineapple into quarters, remove the hard core and cut the flesh into small pieces. Cut the ginger into pieces and finely grind in the food processor. Put the pineapple and ginger together with the sugar in a bowl. Leave covered for 1 night.

Spoon the pineapple and hanging moisture in a thick-bottomed pan. Grate the green skin of the limes and press the fruit. Add the grater and the juice. Bring to low heat on low heat and stir until the sugar is dissolved. Cook for 20-25 minutes or until the jam reaches 105 ° C, check with a kitchen thermometer. Allow to cool for 10 minutes.

Pour the jam in the pots and fill them to the edge. Shut off as long as the jam is still warm and let the pots cool down in reverse. Place a label on it. The jam can be kept for 1 year in a cool, dark place.