Summary

Ingredients

• 1 large pineapple, (approx. 600 g)
• 500 g raspberries
• 1 kg preserving sugar, :
• 8 lemon balm leaves

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Instructions

1. Peel and quarter the pineapple and remove the hard stalk. Then cut into small cubes.
2. If the pineapple cubes weigh less than 500 g, balance with raspberries. There must be a total of 1 kg of fruit mass.
3. Put the pineapple cubes, raspberries and preserving sugar in a saucepan and bring to the boil while stirring. Let simmer for about 6 minutes while stirring. Make a gel test!
4. Finely chop the lemon balm and stir in.
5. Pour the jam boiling hot into clean glasses and close immediately.