Core ripe fresh fruits and cut into small cubes. Put all ingredients in a saucepan, puree and simmer without a lid for about 30 minutes. Make a gelling test and possibly let it simmer longer. We like it a little runny, but of course you can let it simmer longer if you like.
In the meantime, the carefully rinsed glasses can be sterilized in the oven for 10 minutes at 200 ° C. Then pour the jam into the prepared twist-off jars, close tightly and place upside down on the lid to cool.
Shelf life approx. 3 months but I cannot guarantee it because it never lasts that long with us.
For this dish, you need to cook rice and prepare garlic sauce separately. Cook: 30 mins Servings: 4 Ingredients Long grain rice – 1 cup Fresh cilantro (chopped) – 1 bunch Zest of one lime One lime juice Garlic (chopped) – 1 tbsp Olive oil – 1 tbsp Fresh c...