Pineapple – papaya – mango – jam

Ingredients for 1 servings:

• 750 g mango(s)
• 775 g papaya
• 700 g pineapple, fresh
• 490 g pineapple (1 large can), drained
• 1.4 kg gelling sugar 2:1
• 3 lemons, juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Own creation

Chop the fruit into small pieces and place it in a large saucepan with the lemon juice and gelling sugar; mix well. Let it steep for at least an hour, stirring occasionally. Then bring to a boil, stirring constantly. When it is bubbling, briefly remove the pan from the heat and blend the mixture thoroughly with a hand blender (ideally no lumps should remain). Then put the pan back on the heat and bring to a boil again, stirring constantly. When it is bubbling again, continue to cook for at least another 4 minutes, stirring constantly. Fill into prepared, hot-rinsed twist-off jars, quickly screw the lids shut, and allow the jam to cool. P.S. The quantities given are for already peeled, cored, and drained fruit; the juice from the pineapple can is not used.