Lykken er … tropical marmalade

As you know being old is a state of mind and when it comes to canning my mind is around 80. I’ve already shared with you 2 different canning recipes for apple puree and pickled redbeets respectively, but as it seems I just canned get enough (get it?)

So here comes a recipe for a tropical marmalade. Most canned goods are non-LCHF as the sugar has a preserving function, so I use them as gifts which they are perfect for, as people can really tell you made an effort (although they only take me about half an hour to make. win-win)

Tropical marmalade

You need

  • 900-1000 g of tropical fruit (I cheated and used a smoothie mix of pinapple, papaya and mango)
  • 300 g of sugar (+ 1 tbsp)
  • 1 lime
  • 1 tsp of Melamin (thickener)
  • Atamon (liquid preservative)

Boil the fruit on low heat with a tbsp of water until soft (about 10-15 min)

Meanwhile clean the glasses by adding a little Atamon and boiled water, shake, empty and leave to dry on a clean tea towel.

When the fruit is soft add lime peel and the juice from half a lime. Add the 300 g sugar and boil for 5 min. Mix the Melamin with the extra sugar and add it to the pot. Boil for 5 more minutes.

Take the pot of the heat and add 1 tsp of Atamon (Atamon stops working at 100 degrees celcius, so don’t add it while boiling)

Quickly fill the glasses with your delicious marmalade and close the lit tight. Easy peasy.

Of course the most important part is making cute little labels for them 🙂

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