Pina Colada Jam
Ready In: 45 mins
Yields: 9 half pints
Ingredients
- 3 1⁄2 cups fresh pureed pineapple (NOT canned!)
- 1 cup cream of coconut (I use Coco Lopez, 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
Directions
- 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).
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