Pineapple and Kumquat Jam
Simmer pineapple, kumquats, and pistachios in sugar syrup until reduced to a thick, rich jam.
Ingredients
sugar
112 g
water
15 g
vanilla bean
1/2
glucose syrup
12 g
pineapple (canned, drained and diced)
125 g
kumquat (sliced and blanched)
50 g
pistachios
10 g
Instructions
1
Step 1
Combine the sugar, water, and vanilla bean in a saucepan and bring to a boil, cooking until the syrup reaches 238°F (120°C).
2
Step 2
Add the fruit and nuts to the syrup.
3
Step 3
Cook over high heat for 2–3 minutes, then remove the vanilla bean.
4
Step 4
Pour into a clean glass jar, seal, and refrigerate.
