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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Recipe Information
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
Instructions
Peel and core the fresh pineapple, then chop it into small chunks.
Place the pineapple chunks into a blender or food processor and blend until smooth. You should have about 2 cups (500ml) of pineapple puree.
In a large, heavy-bottomed pot, combine the pineapple puree, granulated sugar, and unsweetened coconut milk. Stir well to combine.
Add the lime juice and white rum to the mixture, ensuring everything is evenly incorporated.
Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking or burning.
Once bubbling, sprinkle the powdered pectin evenly over the mixture and stir thoroughly to dissolve.
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.
Stir in the desiccated coconut during the last 5 minutes of cooking for added texture and flavor.
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.
Remove the pot from heat and let the jam cool for 5 minutes. Skim off any foam that may have formed on the surface.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch of headspace. Seal with lids and allow to cool completely.
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
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 487.1 g | 177% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 454.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
