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Piña Colada Jam

updated

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Ingredients for 1 servings:

  • 500 g pineapple, the flesh (equivalent to about 1 pineapple)
  • 400 ml coconut milk
  • ½ lemon(s), squeezed
  • 5 tbsp white rum (e.g. Baccardi)
  • 5 tbsp Rum, Malibu (Caribbean white Rum with Coconut)
  • 600 g gelling sugar (2:1)

Instructions

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

Own creation with Malibu

Dice the fruit pulp, puree it, and bring it to a boil with the other ingredients, stirring constantly, until it bubbles. Then boil gently for at least 4 minutes, then pour hot, into clean jars. After filling, turn the jar upside down for 10 minutes (no longer, as otherwise the jam will stick to the top). Note: Malibu is available in almost any larger supermarket. It’s a coconut-flavored white rum and doesn’t taste as sweet as Batida de Coco, but you can use Malibu for pretty much anything you’d normally use Batida de Coco for.

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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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