Kabas Lemony Fiery Pineapple Jam

Pineapple thickly remove the peel, remove the head and woody central strut, cut into small pieces. Peel lemons very thinly, keep peel, squeeze juice. Cut ginger into slices. Place ginger, lemon zest, pineapple and juice in a hand blender form and grind. Weigh fruit mixture (should yield about 500 g) and mix 1:1 with sugar and steep for 2 hours.

Heat fruit puree/sugar mixture in a large, acid-proof saucepan. Cut chili into razor-thin slices and mix in. Make everything bubbling until jelly test is successful.

Mix in lemon balm and geranium, fill on the spot into clean jars, screw shut and turn upside down. After 15 min, turn jars repeatedly to the other side.

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