Summary

Ingredients

• 1.1 kg pineapple, (weighed ready-cleaned)
• 800 g orane (n), (weihed ready-cleaned)
• 1.1 kg mandarin (s), (weighed ready-cleaned)
• 2 lime (s), which juice and grated zest
• 200 g marzipan raw mixture
• 2 teaspoons ground cinnamon
• 3 tablespoon gingerbread spice, more or less to taste
• 2 vanilla pod (s)
• 100 g hazelnuts, chopped
• 100 g almond (s), chopped
• 1 ½ kg preserving sugar, 2:

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Instructions

1. Clean the fruit carefully, especially with the citrus fruits, make sure that as little white as possible remains and that there are no seeds. Weigh fruit appropriately.
2. Puree the fruit little by little in a blender, puree the marzipan mixture with one portion. Put everything in a large saucepan. Scrape out the vanilla pods, add the pulp, pods and the remaining ingredients to the pot and mix everything together well.
3. Bring the mixture to the boil and then simmer for about 5 minutes while stirring. Remove the vanilla pods. Pour into clean glasses, screw on and turn upside down.
4. Unfortunately, I can`t say exactly how much fruit I had before cleaning. I just weighed it to fit the amount of sugar and munched on the rest. The ratio of the individual types of fruit can of course be varied slightly.