3 1⁄2 cups fresh pureed pineapple (NOT canned!)
1 cup cream of coconut (do NOT use coconut milk)
1⁄3 cup white rum
1⁄4 cup lemon juice
6 1⁄2 cups sugar
2 (3 ounce) envelopes liquid pectin
In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.
Stir in sugar and bring to a full rolling boil (one that can’t be stirred down) over high heat. Stir constantly, boil hard for three minutes. Remove from heat and stir in pectin. Skim off any foam.
Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Apply lids and rings and tighten rings just fingertip tight.
Process jars in boiling water bath canner for 5 minutes.
Let sit at room temperature until set. Check seals — center of lids should be indented.
Refrigerate any unsealed jar up to 3 weeks.
NOTE: Do NOT use coconut milk!
This made 9 half pints and 1 quarter pint(1/2 cup).
350g Pumpkin puree (cooked), unsweetened
350g Castor sugar
1/2 Tsp Ground cinnamon
A pinch ground cloves (optional)
1 Tsp Vanilla extract
Zest of 1 Lemon or of 1 orange
4 Tbs Lemon juice
2 Tsp Grand Marnier, Rum or Cointreau (optional)
In a pan, stir together all ingredients. Bring to the boil.
Lower the heat and let the mixture simmer for about 35 minutes to 1 hour, until thick (see remarks) and transluscent.
4. Pour into clean/sterilized jam jars/pots.
5. Close the jars hermetically.
6. Let cool.
2 cups All Purpose Unbleached Flour
¼ cup brown sugar
1 cup fruitcake mix (or diced up candied fruit)
3 teaspoons baking powder
1 teaspoon salt
½ cup cold butter (diced)
½ cup heavy cream
½ teaspoon vanilla bean paste
1 teaspoon Rum emulsion
Mix flour, sugar, baking powder and salt together.
Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
Fold in fruitcake mix so it’s coated with flour.
Add cream, extracts and lightly beaten eggs and mix until blended.
Knead on floured surface until dough is smooth.
Roll out dough in between wax paper.
Cut with cookie cutter.
Bake on parchment lined baking sheets at 400 degrees for 15 minutes or until lightly golden.
Serve warm or allow icing to cool and ice with a glaze icing.
8 ounces short-grain rice
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
1 can (13.5 ounces) coconut milk
14 ounces whole milk
1 cup water
3 cinnamon sticks
1½ ounces raisins
1 teaspoon cloves
2 ounces coconut rum or rum of your preference
Cinnamon powder for garnish
Leave the rice soaking overnight. The next day, drain the rice and set aside.
Pour the four types of milk on a medium pot over a medium heat.
Boil a cup of water with the cinnamon sticks and the cloves. Strain. Add water to the milk mixture. Let it boil.
Add the rice and reduce the heat to medium-low, stirring slowly, until the liquid evaporates.
When the rice is cooked, add raisins and rum and cover. Cook over low heat an additional 10 minutes. Pour on a mold, let it cool at room temperature and serve. Garnish with cinnamon powder.