Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 1 d 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g pineapple
- 250 g nectarine (s), pitted
- 250 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Peel the pineapple and chop it up, the hard inside can also be used. Stone and chop the nectarines as well. The bowl can stay on.
- Puree the fruits and place in a sufficiently large saucepan. Mix with the preserving sugar and cook according to the instructions on the sugar packet. The nectarine peel boils over completely and the jam takes on a nice color.
- After the cooking process, pour the jam into boiling hot water jars and screw on immediately.
- I got two 200 g glasses and one 100 g glass.
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