Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g mano (s)
- 350 g papaya
- 50 g desiccated coconut
- 200 g preservin suar (3: 1)
- 100 ml juice (mango juice), possibly
- 0.5 teaspoon ½ ginger, freshly grated
Print Recipe
Pin Recipe Instructions
- 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.
- Makes about 4 glasses
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