Pineapple confiture black pepper flavor

Point

In order to not impair the flavor and color, confiture should be finish to make in a short time over high heat. UNILLOY pot is superior for thermal efficiency, so even use in high heat, difficult to be burned. It is good for not only with toast, also ice cream, yogurt and source of meat dishes. Pineapple and exotic aroma of black pepper is great compatibility.

Ingredient

Ripe pineapple (taken out the core and skin)

900g

Granulated sugar

300g (30% of flesh)

Black pepper grains

10

lemon juice

2 tablespoons

• 1

  Pineapple cut off the top and bottom, and cut eight equal parts in a thickness of 1 cm.

• 2

  Measure weight of the flesh and add granulated sugar of 30% of the flesh weight and left for a while.

• 3

  When water come out from pineapple, Place to UNILLOY 22cm casserole and heat high.

• 4

  After boiling, skim off the white scum and simmer away high heat. 
(Cooking time is estimated 7 to 8 minutes. If cooking time is long on low heat color and fragrance fly over)

• 5

  When become transparency and thickened jelly come out, add lemon juice and mashed black pepper and turn off the heat.
(In case of using a thermometer, guideline is 103 ℃ ~ 105 ℃)

• 6

  While hot, put in sterile jar and close the lid lightly and turn to upside down. After cooling down turn to the original and close the lid firmly.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.