Pineapple & Rum Jam

I can smell summer it is that close! Long sun shining days at the beach and hot balmy nights cooking outside. In anticipation I have been making this pineapple and rum jam. It is great spread on buttered toast but I am sure I will be spreading it between layers of coconut sponge or swirled through vanilla ice cream. 

1 large ripe pineapple, skin and core removed and chopped
1/2 cup (125ml) water 
1 1/2 cups (330ml) caster sugar 
1 tablepsoon lemon juice
1/4 cup (60ml) white rum

Place the pineapple and water in a medium saucepan over medium heat and cover with a tight fitting lid. Cook for 20 minutes or until the pineapple is soft. Remove the lid, add the sugar and lemon juice, bring to a boil and cook for 40 minutes, stirring occasionally. You can test that your jam is ready by placing a small plate in the freezer. Place a teaspoon of jam on the plate and set aside for 1 minute. If the jam holds its shape and wrinkles slightly when you run your finger through it, it is ready. Add the rum and mix to combine. Pour into sterilized containers and store for up to 3 months. Makes 1 litre jam.  

Salted millionaires' shortbread

Buttery coconut shortbread topped with rich caramel and finished with bitter chocolate and salt flakes - I think that says it all. Make it and you will understand the simple explanation. The love affair will last a life time I promise. 

Ingredients 
coconut shortbread base
1 1/2 cups (225g) plain flour
1/2 cup (110g) caster sugar
1 cup (100g) desiccated coconut
225g unsalted butter, softened
caramel
100g unsalted butter, chopped
3/4 cup (165g) caster sugar  
1 395g can sweetened condensed milk
200g dark chocoalted, melted
sea salt flakes, to sprinkle 

Method
Preheat oven to 180C (fan forced). To make the shortbread, place the flour, caster sugar and coconut in the bowl of a food processor. Add the butter and pulse until the mixture just comes together. Press the base into a 20 x 30 cm tin lined with nonstick baking paper. Bake for 20 minutes or until golden. Meanwhile place the butter, sugar and condensed milk in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally. Reduce the heat to low and cook for 10-15 minutes or until golden and thickened. Pour over the shortbread base and set aside for 15 minutes, to set. Spread with melted chocolate and sprinkle with salt. Cut into bars. Makes 20 bars.