Pineapple – Coconut – Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g pineapple
- 200 g desiccated coconut, fine
- 20 ml Batida de Coco
- 500 g preservin suar, 2: 1
- citric acid
Print Recipe
Pin Recipe Instructions
- Cut the pineapple into small pieces and place in a large saucepan with the batida and desiccated coconut and puree. Add the preserving sugar and citric acid, bring to the boil and cook for about 4 minutes according to the instructions on the package. Make a gel test. Pour the jam into jars, close and turn upside down for a few minutes.
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