Pineapple – Coconut – Jam

Ingredients for 1 servings:

• 1 ½ pineapples, possibly 2
• 500 g gelling sugar, 2 : 1
• 1 lemon(s), juice
• 1 vanilla pod(s)
• 3 tbsp liqueur, coconut liqueur, e.g. Batida de Coco
• 50 g chips (coconut chips)

Instructions

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

also tastes good to men

Cut off the top and bottom of the pineapple. Quarter the fruit, peel, and remove the stem. Weigh out one kilogram of the flesh and dice finely. Mix in the sugar and lemon juice. Split the vanilla pod lengthwise, scrape out the seeds, and add it, along with the pod, to the pineapple-sugar mixture. Bring everything to a boil, stirring constantly, and simmer for at least three minutes. Test for settling. Toast the coconut chips in a dry pan. Stir into the jam along with the coconut liqueur. Remove the vanilla pod. Pour the jam into the prepared twist-off jars and let cool upside down. Tips: If finely dicing the flesh is too much work, you can also cut it into slightly larger pieces and puree it with a star knife after boiling. For sweet fruits, you can also use a 3:1 gelling sugar.