Strawberry Pineapple Jam

For the strawberry-pineapple jam, chop the strawberries and pineapple and puree coarsely. Bring the mixture to the boil with the lemon juice and the preserving sugar and boil for about 4 minutes until bubbling.

Then stir in the Cointreau and immediately fill the hot jam into sterile preserving jars.

Turn the jam jars upside down for about 5 minutes, then invert again and let cool.

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