Cut the top of the pineapple into small pieces. Cut the fruit into quarters and cut out the light stalk. Split the quarters as before, remove the flesh from the peel and weigh. Add the same mass of preserving sugar and keep another 20 g of preserving sugar ready for this purpose. Cut the pulp and chop a little more with the chopping stick. Wash the lemon with hot water, dab dry and peel thinly. Squeeze the juice. Mix juice, preserving sugar and zest thoroughly with pulp. Cover and let juice infuse for 3-4 hrs. Now bubble everything together and boil in detail for 4 min bubbling on the kitchen stove. Remove the saucepan from the stove and stir 100 cc of whisky into the jam. Immediately pour into clean glasses, top with the remaining whisky. Close the jars with twist or alternatively cellophane-off lids, let cool and later keep cooled and dry.
the jam may become liquid again later. If you don’t have a chopping stick, you will need to finely chop the pulp with a large kitchen knife.
Tip: Always use organic lemons for cooking, if possible!