Summertime = jam-making time
1 min
When it’s hot outside and the air conditioning in the office is humming quietly away, we’re delighted to be able to spread some homemade jam on our bread during our break. Incidentally, one of our favourites is a bit of an exotic choice amongst the fruity spreads: PiñA Colada marmalade. It immediately makes you dream of sandy beaches, turquoise-blue seas and a cocktail in your hand. Find out how to make it here:
Ingredients
- Fresh pineapple, approx. 900 grams
- 100 g desiccated coconut (to taste)
- Juice of 1 lime
- 500g 2:1 gelling sugar
- As desired: a dash of white rum, rum flavouring or coconut liqueur
Preparation
- Peel the pineapple, remove the core and cut the flesh into small pieces
- Mix with desiccated coconut, lime juice and gelling sugar
- Purée well. Depending on whether you prefer more chunks of fruit, purée less.
- Bring to the boil in a saucepan, stirring constantly, and simmer for at least 4 minutes.
- Now stir in a dash of rum, rum flavouring or coconut liqueur.
- Carry out a gel test.
- Pour into the prepared, sanitised jars whilst still hot and seal immediately.
- Add a label, decorate it with a piece of fabric, and your jam is ready.
We hope you enjoy a fruity summer treat whatever the season.
PS: If you also enjoy making jam and don’t want to write on every label yourself, why not have a look at here over.
