Summary

Ingredients

• 700 g pineapple, cut very small, fresh and fully ripe
• 300 g nectarine (s), cut very small
• 500 g preservin suar 2: 1
• 2 tablespoon lemon juice
• 2 tablespoon rum, white

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Instructions

1. Mix the pineapple and nectarines with the skins with the preserving sugar. I pureed the fruits with the hand blender, so that there were still small pieces left over. Be sure to use the preserving sugar 2: 1, otherwise it may be too sweet. Add lemon juice, let it steep a little and then cook according to the instructions on the packet. Add the white rum to taste.
2. Makes about 4 glasses.