Peach – raspberry – jam with coconut

Ingredients for 1 servings:

• 500 g peach(s) or nectarines (pitted)
• 500 g raspberries (weighed peeled)
• 5 tbsp desiccated coconut
• 100 ml creamy coconut milk (with pressed coconut flesh)
• 500 g gelling sugar, 2:1
• 6 tbsp liqueur, (coconut liqueur), optional

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

very very delicious jam

Briefly blanch the peaches in boiling water, then plunge them into cold water and peel and halve them, removing the stones. Then cut them into small pieces (1 cm). Mix the peaches and raspberries with the remaining ingredients in a tall saucepan and let them steep, covered, for a few hours. Bring to a boil and simmer for 4 minutes. Add the coconut liqueur (e.g., Batida de Coco) and pour into pre-boiled jars. Seal immediately and leave upside down for about 5 minutes. If you don’t like alcohol, you can leave it out and perhaps add a little more of the creamy coconut milk instead (it has a more intense flavor than “plain” coconut milk).