Pina Colada Jam

"If you like pina coladas, you'll like this! It is perfect to warm and serve as a dip for coconut shrimp or coconut chicken strips. It can be used as a cake filling or for crepes. I, personally, prefer it right off the spoon. :) A friend sent this recipe to me knowing that I like "different" kinds of jams and jellies...and I like pina coladas also. Cooking time does not include time for water to boil in canner. Prep and cooking times are estimates."
 
Pina Colada Jam created by gailanng
Ready In:
45mins
Ingredients:
6
Yields:
9 half pints
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ingredients

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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).

Join The Conversation

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q&a
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  1. Kell6291
    Is it safe to process anything with fat content, like coconut cream? I thought any fat content would lead to premature spoilage of canned or processed foods!
     
  2. Deborah H.
    This was pretty simple and quick to make. Wonderful flavor.
     
  3. anahimaria
    why NOT coconut milk and only coconut cream?
     
  4. Amy R.
    Jam set up BEAUTIFULLY!!! I did hard boil the jam for 1 minute after the pectin was added. I used Coconut Rum as well. My next batch I will be turning into a pepper jam! YUM!!!!
     
  5. Heather C.
    So very good. Made it as is as I love pineapple,,
     

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