Senza glutine Senza uova Senza latticini Senza suini Vegetariana Vegana
First cooking
| 1500 g | pineapple |
| 1200 g | grape sugar |
| 15 g | rosemary |
| 20 g | lemon juice |
Second cooking
| 15 g | lemon juice |
Method
Bring all the ingredients for the first cooking to the boil. Skim, transfer to a container and cover with cling film in contact with the fruit. Leave to rest for 12 hours at room temperature. Add the lemon juice and bring to 62 °Brix using a refractometer. Immediately pour the jam into clean, dry glass jars, close with the airtight lid and turn the jar upside down until cool.