Pineapple and coconut jam with ginger

Name: Pineapple and coconut jam with ginger
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Pineapple (approx. 2 kg); 5 g Ginger Tuber; 1 Organic lemon; 1 (25 g) Bag 3:1 Gelfix gelling powder; 350 g Sugar; 3 TABLESPOONS Coconut flake

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Pineapple (approx. 2 kg)
5 g Ginger Tuber
1 Organic lemon
1 (25 g) Bag 3:1 Gelfix gelling powder
350 g Sugar
3 TABLESPOONS Coconut flake

Directions

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
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
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