Christmas jam

Ingredients for 10 servings:

• 1 pineapple, fresh (approx. 800 g)
• 1 kg orange(s)
• 1 kg mandarin orange(s)
• Gelling sugar 1:1 according to fruit quantity, (approx. 1.5 kg)
• 100 g walnuts
• 1 shot of rum

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

also as a small gift or souvenir

Peel the pineapple, remove the hard core, and dice the flesh. Peel the oranges and tangerines. Remove the fuzzy skin from the oranges (it’s best to cut the orange segments). Remove any strings from the tangerines as best you can. Cut the fruit into small pieces. Roughly chop the walnuts. Weigh all the fruit pieces and walnuts and place them in a tall saucepan. Add gelling sugar in a 1:1 ratio, stir in, cover, and let stand overnight. The next day, cook as usual until the gelling test is successful (approx. 20 minutes). Or, stir in 1/2 a standard bottle of liquid gelling agent after 5 minutes of cooking time and bring back to a boil briefly. Remove from the heat. Stir in a good shot of rum and immediately pour into prepared jars and seal. Shelf life: approx. 10 months.