Piña Colada Jam

Ingredients for 1 servings:

• 1 large pineapple, equivalent to 550 g prepared flesh, finely diced
• 40 g chips (coconut chips), alternatively desiccated coconut
• 1 orange(s), juice, corresponds to about 100 ml
• 150 g white sugar
• 200 g brown sugar
• 120 ml coconut milk
• 50 ml rum (Havana Club 3 Anos)
• 1 pack of Gelfix (3:1), for 1000 g of fruit

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

tastes like the cocktail on your last Mexico vacation

In a saucepan, combine the finely diced pineapple with the orange juice and some shredded coconut. If you don’t like chunks, you can puree the pineapple and orange juice. Mix the pineapple gel with 2 tablespoons of the white sugar and stir into the fruit. Bring the mixture to a boil over medium heat, stirring constantly, then stir in the remaining sugar (both types), then bring back to a boil. After 2 minutes, add the coconut milk and rum, and simmer for another minute. Pour the jam into prepared jars, seal, and turn upside down for 5 minutes. My last batch yielded a total of 1060 ml of jam, which was enough for 5 1/2 jars. If you work carefully, the jam should keep for at least 1 year.