Caribbean summer dream

Ingredients for 1 servings:

• 500 g kiwi(s), chopped
• 1 small can of pineapple pieces (340 g), drained
• 1 small can of mandarin oranges (approx. 175 g), drained
• 1 bag of gelling sugar (2:1)
• 3 tbsp desiccated coconut
• some lemon juice, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Jam with kiwi, pineapple and tangerines, quick and inexpensive

Halve the kiwis and scoop out the flesh with a spoon. Bring the kiwi, pineapple chunks, and desiccated coconut to a boil with the gelling sugar, stirring constantly, and simmer for about 5 minutes. Purée thoroughly with a hand blender or leave slightly chunky, as desired. Shortly before the end of the cooking time, add the mandarin orange segments and bring back to a boil briefly. The mandarins shouldn’t overcook. Add a little more lemon juice, if desired. Immediately fill the jam into twist-off jars, screw on the lids, and turn upside down to cool. Tip for beginners: When using a 2:1 gelling sugar ratio, the prepared fruit should yield approximately 1 kg.