John Myers
Jam & Co: Pina Colada
The perfect jam & co: pina colada recipe with a picture and simple step-by-step instructions.
- 1 Big pineapple
- 1 rifle Coconut milk
- 6 cl Rum
- 1 Vials Taste of rum
- 500 g Preserving sugar 3: 1
- Quarter the pineapple, remove the woody interior, then cut finely across and lengthways (see picture). Cut the cubes down in layers. Must make 1100 g of fruit mass.
- Put the pineapple with coconut milk, rum aroma, sugar and half of the rum in a large saucepan, stir and let steep for at least 1 hour. Then bring to the boil and let it simmer for 4 minutes. Finally stir in the remaining rum. Fill the prepared jars to the brim and close the lid tightly.
- As an alternative to gelling sugar, you can take approx. 400 g of brown sugar and agar agar (vegetable gelling agent made from algae).
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