Pineapple And Coconut Jam

1. 1

   Place the pineapple, liquid apple pectin, ginger, sugar and lemon zest and juice in a large wide pan. Slowly bring to a boil, stirring, until the sugar has dissolved. Cover and simmer for 10 mins until pulpy. Add the coconut and cook uncovered over a medium heat for another 5 mins or until thickened.

2. 2

   Spoon the hot jam into 4 warm sterilized jam jars. Seal while still hot then leave to cool. Store in a cool dry place. Once opened store in the fridge and use within a few days.

* Per serving · 4 servings · Values may vary.

No additional tips available.