For the pineapple-litchi jam, peel the pineapple, remove the stalk and cut into small cubes. Peel and core the lychee.
Chop a little with a hand blender. Add the preserving sugar, vanilla sugar, lemon juice, cinnamon and cardamom to the fruit, bring to the boil and simmer for 5 minutes until bubbling.
Pour the pineapple-litchi jam into sterile jars and seal immediately.
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