Mix the fruits with the preserving sugar and let thaw for approx. 1 hour. Add the coconut flakes, puree everything finely and slowly bring to the boil, stirring constantly. Let simmer for about 5 minutes and make the gelation test.
Pour everything into clean twist-off glasses and turn upside down for 5 minutes.
The jam can be kept for up to a year when closed and not only tastes great as a spread, but also refines sauces and salad dressings.
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