Pina Colada Jam
Transport your taste buds to a tropical paradise with this irresistibly vibrant Pina Colada Jam! Bursting with the sweetness of fresh pineapple, the creaminess of coconut milk, and a zesty splash of lime juice, this jam captures the iconic flavors of the beloved cocktail in a luscious spreadable treat. A touch of white rum and the texture of desiccated coconut elevate this homemade preserve, making it truly decadent. Perfect for slathering on toast, stirring into yogurt, or as a topping for pancakes and desserts, this quick, small-batch recipe is as versatile as it is indulgent. Ready in under an hour, this tropical jam is your go-to for transforming everyday breakfasts and snacks into a gourmet escape.
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Ingredients
- 500 grams Fresh pineapple
- 400 grams Granulated sugar
- 120 milliliters Unsweetened coconut milk
- 2 tablespoons Lime juice
- 1 tablespoon White rum
- 1 tablespoon Pectin (powdered)
- 50 grams Desiccated coconut
Directions
Step 1
Peel and core the fresh pineapple, then chop it into small chunks.
Step 2
Place the pineapple chunks into a blender or food processor and blend until smooth. You should have about 2 cups (500ml) of pineapple puree.
Step 3
In a large, heavy-bottomed pot, combine the pineapple puree, granulated sugar, and unsweetened coconut milk. Stir well to combine.
Step 4
Add the lime juice and white rum to the mixture, ensuring everything is evenly incorporated.
Step 5
Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking or burning.
Step 6
Once bubbling, sprinkle the powdered pectin evenly over the mixture and stir thoroughly to dissolve.
Step 7
Reduce the heat to medium-low and simmer the jam for about 20-25 minutes, stirring occasionally. The jam should thicken and coat the back of a spoon.
Step 8
Stir in the desiccated coconut during the last 5 minutes of cooking for added texture and flavor.
Step 9
To test if the jam is ready, place a small spoonful on a chilled plate and run a finger through it. If it holds its shape, it’s done; if not, cook for a few more minutes.
Step 10
Remove the pot from heat and let the jam cool for 5 minutes. Skim off any foam that may have formed on the surface.
Step 11
Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch of headspace. Seal with lids and allow to cool completely.
Step 12
Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
| Serving size | (1152.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2181.9 |
| Total Fat 35.2g | 0% |
| Saturated Fat 30.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47.6mg | 0% |
| Total Carbohydrate 487.1g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 454.5g | |
| Protein 6.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 314.9mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 889.5mg | 0% |
Source of Calories