Recipe

Pina Colada Jam Recipe

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Ingredients

Directions

Step #1 In a large heavy bottomed pot, cream of coconut, rum, mix together pineapple puree, & lemon juice.
Step #2 Stir in sugar & bring to a full rolling boil (one that can't be stirred down) over high heat.
Step #3 Stir constantly.
Step #4 Boil hard for three mins, stirring (very) often.
Step #5 Remove from heat.
Step #6 Stir in pectin.
Step #7 Skim off any foam.
Step #8 Ladle into sterilized jars to within 1/4 inch of rim.
Step #9 Wipe rim clean.
Step #10 Apply lids & rings & tighten rings just fingertip tight.
Step #11 Process jars in boiling water bath canner for 5 mins.
Step #12 Let sit at about room temp until set.
Step #13 Check seals -- center of lids should be indented.
Step #14 Refrigerate any unsealed jar up to 3 weeks.
Step #15 NOTE: Do NOT use coconut milk! This made 9 half pints & 1 quarter pint.
Enjoy the Pina Colada Jam recipe