Citrus – Pineapple – Jam

Ingredients for 1 servings:

• 1.1 kg pineapple (weighed after cleaning)
• 800 g orange(s) (weighed after peeling)
• 1.1 kg mandarin orange(s) (weighed after peeling)
• 2 limes, including juice and grated zest
• 200 g marzipan – raw mass
• 2 tsp cinnamon, ground
• 3 tbsp gingerbread spice, more or less to taste
• 2 vanilla pods
• 100 g hazelnuts, chopped
• 100 g almond(s), chopped
• 1 ½ kg gelling sugar, 2:1

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

great for Christmas as a gift

Wash the fruit carefully, especially with citrus fruits, making sure that as little white as possible remains and that there are no seeds. Weigh the fruit to the correct size. Gradually puree the fruit in a blender, adding the marzipan mixture to one batch. Put everything in a large saucepan. Scrape out the vanilla pods, add the seeds, pods and the remaining ingredients to the pan and mix everything together well. Bring the mixture to a boil and then simmer for about 5 minutes while stirring. Remove the vanilla pods. Transfer to clean jars, screw on the lids and turn upside down. Unfortunately, I can’t say exactly how much fruit I had before cleaning. I simply weighed it to determine the amount of sugar and snacked on the rest as it was. The ratio of the individual fruits can of course be varied slightly.