If you like Pina Coladas…you’ll love Pina Colada Jam!
My daughters have been obsessed with pineapple lately. We’ve been buying it fresh and letting it ripen, then cutting it up to eat fresh. While we all eat it, it eventually goes the way of most fresh fruit in our fridge. As it ages, it becomes the forgotten fruit that gradually makes its way to the back of the fridge.
You know, that place where “remnant fruit” goes, when someone eats almost all of it, but is afraid to finish it off. It usually makes me crazy.
Today I needed some of that “remnant fruit” to make a small batch of jam. I was so happy that about 1/3 cup of pineapple and some juice remained. There was just enough to make some jam to fill some of the French Macarons we made (more on that in a later post).
As I was setting it on the stove, I remembered I had coconut milk powder and rum in the pantry. So…those macarons are sandwiched around a luscious Pina Colada Jam! Here’s the simple method I used, just double or triple the ingredients for a larger batch.
Pina Colada Jam
1/3 cup finely chopped pineapple
3 tablespoons water or pineapple juice
1/4 cup granulated sugar
1 teaspoon coconut milk powder
1/2 teaspoon rum or 1/4 teaspoon rum extract
Place the pineapple in a small saucepan, add the water/juice, cover and heat on low about 30 minutes to soften the fruit.
Add the sugar, stir and bring to a boil. Simmer and stir over medium to medium high heat until jam is thickened to your likeness. This could take 5 minutes, 10 minutes or more depending on how juicy your fruit is. When jam is thick enough, remove from heat and stir in the coconut milk powder and rum.
If it gets overcooked and too thick, just thin it with a little water, one teaspoon at a time until you get the consistency you want.
Let cool to room temperature. Store in the refrigerator for up to one week, or freeze for up to one month.
I love saving and using those little diced pimiento jars for small batches of “remnant jam” or sauces.