Pineapple Coconut Jam Recipe
Milk Crumble | Thai Tea Caramel
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Ingredients
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Pineapple Coconut Jam
Milk Crumble
Thai Tea Caramel
Method
Pineapple Coconut Jam
- 1
Prepare the Pineapple
Chop the fresh pineapple into small pieces, ensuring you remove the core. Measure out 2 cups and set aside.
- 2
- 3
Add Pectin
Once the mixture is boiling, stir in the pectin and continue to cook for an additional 5 minutes, stirring constantly until the mixture thickens.
- 4
Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool slightly before transferring it to sterilized jars.
Milk Crumble
- 5
Prepare the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, powdered sugar, milk powder, and a pinch of salt. Mix well until all dry ingredients are evenly distributed.
- 6
- 7
Bake the Crumble
Preheat your oven to 350°F (175°C). Spread the crumble mixture onto a baking sheet and bake for 15-20 minutes, or until golden brown. Allow to cool before using.
Thai Tea Caramel
- 8
Infuse the Heavy Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the Thai tea leaves and remove from heat. Let it steep for 10 minutes.
- 9
Strain the Cream
Strain the heavy cream through a fine mesh sieve to remove the tea leaves, pressing to extract all the liquid.
- 10
Make the Caramel
In a saucepan, combine the brown sugar and strained cream. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture begins to boil.
- 11
Finish the Caramel
Stir in the unsalted butter and a pinch of salt. Continue cooking until the caramel thickens, about 5 minutes. Remove from heat and let cool slightly before using.
