Mango – Banana – Jam with Coconut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large mango (s), peeled and pitted
- 2 banana (s), depending on size
- 3 tablespoon desiccated coconut
- 0.7 kg preserving sugar (1: 1)
Print Recipe
Pin Recipe Instructions
- Cut the peeled mangoes and bananas into small cubes, both should add up to approx. 1 kg. In a large saucepan, heat slowly together with the sugar until the sugar has dissolved. I always only take 700 g of sugar and don`t mix in a ratio of 1: 1, because both bananas and mangoes are actually quite sweet and the jam will otherwise be a little too sweet. (If you like, you can simply add more fruit to 1 kg of sugar.)
- Then add the desiccated coconut and bring to the boil, let it boil for about 4 - 5 minutes and make a jelly test. If it is still too runny, simply let it boil longer and repeat the gelling test.
- Fill into hot, sterilized jars (simply 10 min. In the oven at 200 ° C), close, turn upside down for a moment - done!
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