Summary

Ingredients

• 1 large pineapple, corresponds to 550 g prepared pulp, finely diced
• 40 g chips (coconut chips), alternatively desiccated coconut
• 1 orange (s), juice it, corresponds to about 00 ml
• 150 g suar, white
• 200 g suar, brown
• 120 ml Batida de Coco
• 50 ml rum (Havana Club 3 Anos)
• 1 pack Gelfix (3: ), for 000 g fruit

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Instructions

1. The finely diced pineapple is mixed in the pot with the orange juice and the slightly crushed coconut chips. If you don`t like pieces, you can puree the pineapple with the orange juice.
2. Mix the Gelfix with 2 tablespoons of the white sugar and stir into the fruit. Bring the mixture to the boil over medium heat, stirring constantly, stir in the remaining sugar (both types), then bring to the boil again. After 2 minutes add the Batida de Coco and the rum, simmer for another minute. Pour the jam into prepared jars, close and turn upside down for 5 minutes.
3. In my last production, a total of 1060 ml of jam came out, which was enough for me for 5 1/2 glasses. If the work is done properly, the jam should be stable for at least 1 year.