Pineapple – Raspberry – Coconut – Jam
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g pineapple, (only pulp)
- 300 g raspberries, frozen
- 250 ml coconut milk, creamy
- 5 tablespoon schnapps, (Casacha - sugar cane schnapps)
- citric acid
- vanilla sugar
- 550 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Cut the pineapple into small pieces and place in a large saucepan with the raspberries and coconut milk. Warm up and puree. Add casacha - more or less depending on your taste. Refine with vanilla sugar and citric acid to taste, add preserving sugar and cook for about 10 minutes. Make a gel test. Pour the jam into small glasses and turn them upside down for a few minutes.
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