Pineapple – Coconut – Jam

Summary

Ingredients

• 800 g pineapple
• 200 g desiccated coconut, fine
• 20 ml Batida de Coco
• 500 g preservin suar, 2: 1
• citric acid

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Instructions

1. 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.