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Pina Colada jam

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Ingredients for 5 servings:

  • 1 ½ kg pineapple, pulp
  • 500 g gelling sugar
  • 225 g coconut cream
  • 1 ¼ dl rum, white
  • 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the pineapple flesh into very small pieces. Combine in a pan with the preserving sugar, coconut cream, rum, and lemon juice, and bring to a boil, stirring constantly. After about 3 minutes, blend everything with a hand blender and continue cooking until it falls easily from a spoon. Pour into clean jars and seal immediately. Instead of coconut cream, I use 150g of canned coconut milk and add 75g of desiccated coconut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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