Jam Pina Colada

For the Pina Colada jam, peel and halve the pineapple. Remove the woody stalk and cut the pineapple halves into slices and then into pieces.

Grate some lime zest and squeeze the juice from the fruit.

Bring the pineapple pieces to a boil with the lime juice and zest, preserving sugar, coconut cream and rum in a saucepan and boil for 5 minutes until bubbly. Meanwhile, stir again and again.

Now make the jelly test. To do this, drip some of the jam onto a cold plate. If it sets, the jam is ready. If not, let the mass cook a little longer.

Pour the Pina Colada jam into prepared twist-off glasses. Drizzle a little alcohol over the top, light and seal immediately. Place on a tea towel with the lid down and let cool.

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