Pineapple and coconut jam with ginger

Ingredients

Directions

1. 1

   Clean, peel and quarter the pineapple and remove the stalk. Dice the flesh, weigh out approx. 1 kg. Peel ginger and chop finely. Wash lemon hot, grate dry, finely grate peel. Halve lemon, squeeze juice

2. 2

   Put pineapple, jelly powder, sugar, ginger, lemon juice and zest in a pot and do not puree too finely with the cutting stick. Add grated coconut and bring to the boil while stirring. Cook over medium heat for about 4 minutes until bubbly

3. 3

   Fill jam into 4 prepared sterile jars with twist-off cap and close immediately. Leave to stand on the lid for approx. 5 minutes. Turn over and let cool down