Caribbean jam

Ingredients for 4 servings:

• 250 ml coconut milk
• 1 apple
• 800 g pineapple, peeled and weighed
• 200 g orange(s), the pulp of which, cleaned and weighed, organic
• 2 limes, organic
• 1 vanilla pod(s)
• 2 packets of vanilla sugar
• 1 pinch(s) of mace
• 2 tbsp desiccated coconut
• 500 g gelling sugar, 1:2
• e.g. white rum (Bacardi)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 4 minutes; Total time approx. 13 hours 4 minutes

with pineapple, orange, coconut and Bacardi

Roughly chop the apple, peel and core the apple, and simmer it in the coconut milk for 15 minutes over low heat. Remove the vanilla pod and let it dry. It can be reused. Pour it into a fine sieve and collect the liquid, squeezing the apple pieces only lightly. Use a zester to tear thin strips of peel from the washed oranges and limes. Peel the oranges and remove the white pith. Puree the apples and pineapple pulp in a blender. Add the zest, juice of both limes, vanilla sugar, mace, and coconut milk to the fruit puree. Mix with the gelling sugar and let it steep overnight. The next day, stir in the desiccated coconut, bring the mixture to a boil while stirring, and boil gently for 4 minutes. Rinse jars with hot water, add 1/2 to 1 tablespoon of Bacardi to each jar (depending on the size), pour in the jam while it’s still boiling hot, and seal. Turn the jars upside down for 5 minutes, then turn them over and let them cool.