Summary

Ingredients

• 300 g rhubarb
• 300 g apples
• 400 g pineapple
• 500 g preservin suar, 2: 1
• Lemon juice
• cinnamon

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Instructions

1. Cut the fruit very small and mix with the preserving sugar in a saucepan. Let it steep for about 1 hour so that the fruit is nicely juicy.
2. Then simmer the mixture over a low heat for about 30 minutes.
3. Prepare 4 jars with screw caps, rinse with hot water.
4. Season the jam with lemon juice and cinnamon and then let it boil for 3 minutes while stirring and then pour it into the glasses.
5. Close the jars with the screw caps, turn them upside down and let them cool.