Pina Colada Jam Recipes

PINA COLADA JAM

Steps:

• 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).

PINA COLADA JAM

Steps:

• Combine all ingredients except pectin in a large pot and bring to a boil over a medium high heat.
• Reduce heat and simmer 30 - 40 minutes to thicken.
• Remove from heat and stir in pectin, mixing well.
• Ladle into 8 or 9 8- oz. sterilized jars and process in a boiling water bath for 10 minutes.

PINA COLADA JAM

Steps:

• Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
• In a Dutch oven, combine sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved.
• Immediately fill all containers to within 1/2 inches of tops. Wipe off top edges of containers. Cool completely before covering with lids.
• Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: 7 cups.