- Peel and cut the mangoes and pineapple into pieces.
- Weigh the flesh of exotic fruits and add the same weight in sugar.
- Cook with a few drops of vanilla, to a throat, until you get the right consistency.
- Check the cooking by testing the jam. Pour a few drops on a cold plate then tip the plate. The jam must flow slowly.
- To put the preserved fruits, immediately pour the preparation into the jumpers Le Parfait, Close with the lids and turn them over.
Do not forget to prepare labels to recognize your jars and date the recipe.
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