500 g of mango flesh
500 g pineapple flesh
1 kg of brown sugar
15 g of ginger
Sterilized jam jars
In a large saucepan put together the mango pieces, pineapple pieces and all the brown sugar. Mix everything, cover and let rest at least 4 hours or overnight if you feel like it.
Once the time is up, peel the ginger and put the whole ginger in the pan. Put the pan on medium heat and cover. As soon as it starts to boil turn it down a little and cook for 30 minutes, stirring occasionally.
Once the jam is cooked, switch to the blender. If you like to have some pieces in your jam do not mix too much and if you do not want pieces mix everything completely. Take a jam funnel if you have one and fill the jars. Screw the lid firmly and turn them over until all the jars cool down. You can keep your jam for 1 year or more but as soon as you open a jar you have to keep it in the fridge and eat it quickly.