Pineapple Coconut Jam

first of all a thank you to “recipe collector”

1. I was inspired by Geli’s recipe M&G: PINEAPPLE and COCONUT FLAKES – I’ve already prepared this jam several times and changed it a little to our taste …

Prepare the pineapple

1. Cut off the peel of a fresh pineapple generously – then pull out all the hard black “dots” with a sharp knife – then cut out the hard inner part of the fruit and dispose of it – now cut the soft pulp into small cubes – for me the amount of fruit resulted (without peel and inner core) approx. 600 gr., but this differs depending on the size of the fruit – put water and fruit cubes in a large saucepan and puree very finely with the blender

Prepare jam

1. Add coconut, pinch of salt and citric acid – mix the sugar with the gelation fix and also add – simmer the fruit mixture on a low flame for about 10 minutes (it should only bubble very gently) ATTENTION: stir again and again so that nothing builds up – at the end Puree again with the blender – add the coconut liqueur (alternatively you can also use rum) – fill the fruit mixture immediately into clean glasses and close

Postscript

1. I have already prepared this jam with pineapple from the can on a trial basis … Canned fruits are ideal for the “lazy” because the fruits are already peeled and cut – with this variant I have canned juice instead of water and almost no sugar used (fruits and juice are already sweetened) – but the variant with fresh fruits definitely tastes a bit better, so the little extra effort is worth it !!!!