in Caribbean

South Seas – Magic

updated

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Ingredients for 1 servings:

  • 1 pineapple
  • 6 kiwis
  • 250 ml coconut milk
  • 250 g gelling sugar (3:1)
  • 1 packet of vanilla sugar
  • 2 packs of citric acid

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Jam with pineapple, kiwi and coconut milk

Peel the pineapple and kiwi, removing the woody core from the pineapple. Chop the fruit and cook with the coconut milk, gelling sugar, vanilla sugar, and citric acid for a good 10 minutes. Then puree and bring back to a boil. Test for set. If the jam isn’t set yet, continue cooking until the desired consistency is reached. Pour into twist-off jars, close with the lids, and leave upside down to cool. Rinse the jars with boiling water beforehand and boil the lids in a saucepan. The jam will keep for at least 1 year.

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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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