Pina Colada Jam

Recipe by kdp4640
READY IN: 45mins




  • 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).