Summary

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

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Instructions

1. 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.