This jam is sweet and sour and you can spread it on any bread, cake or biscuits. But you can use it also as a sauce for savoury meals. So if you have an Easter roast, you can serve this jam too 😉
Preparation time: 5 minutes
Cook time: 10 minutes
Ingredients for 300ml
300g of pineapple
40ml of water
3 tbsp. of caster sugar (or non if you don´t like it sweet)
1 tbsp. of cornstarch
1 tbsp. of coconut oil
Pinch of salt
- Peel and chop the pineapple. Place the pineapple and water in a blender and blend until smooth.
- Pour the pineapple smoothie into a sauce pan. Add the sugar, cornstarch, coconut and salt. Place it on the cooker and cook on a medium heat. Stir constantly until the curd thickened (about 10 minutes).
- Pour the curd into a jar and allow to cool down.
Hint: The pineapple curd keeps well in a closed jar in the fridge for about 1-2 weeks. Remove the pineapple curd out of the fridge 15 minutes before eating.
We wish you lots of fun with this recipe.
Tomorrow we will show you a delicious Peach Tarte.
Hugs and Kisses
Trixilie & Bea
P.S.: Do you need an Easter gift? How about a cute Colouring Recipe?