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Hokaido Pineapple Jam

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Hokaido Pineapple Jam

The perfect hokaido pineapple jam recipe with a picture and simple step-by-step instructions.

  • 750 gr, Hokaido
  • 500 gr, Pineapple fresh
  • 200 ml Coconut milk
  • 1 packet Citric acid
  • 40 ml. Freshly squeezed lemon juice
  • 40 ml. Rum
  • 1 Pck. Preserving sugar 3: 1
  1. Peel the Hokaido and the pineapple and dice them, place in a high saucepan, add the coconut milk, rum and lemon juice and cook until soft. Then puree the mixture, stir in the preserving sugar and citric acid and cook for 4 minutes. makes 10 pcs / 230 ml glasses
Dinner
European
hokaido pineapple jam

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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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