Winter jam with pineapple and mango

Ingredients

Directions

1. 1

   Cut mangoes into slices from the stone. Dice the flesh and cut from the skin. Clean and quarter the pineapple and cut out the hard stalk. Cut pineapple into cubes. Peel ginger and press it through a garlic press.

2. 2

   Wash the mint, pluck off the leaves and cut into strips. Weigh the mango and pineapple pulp (1 kg). Puree mango and half of the pineapple cubes. Bring the puree, remaining pineapple cubes, ginger, vanillin sugar and sugar to the boil in a pot and boil for 4 minutes until bubbly.

3. 3

   1 minute before the end of the cooking time, stir in mint strips. Pour into clean twist-off jars and close tightly. Place on the lid for 5 minutes, then turn over again and allow to cool.