450 g crushed pineapple, and the juice
1 dl desiccated coconut
3 dl Dansukker Jam Sugar
3-4 tbsp rum
Combine the pineapple, coconut, and jam sugar in a saucepan and boil for 3 minutes. Add the rum. Remove from the heat and skim off any foam. Pour into warm, sterilised jars. Seal. Store in a dark, cool place.
The recipe was made by