Pina Colada Jam

Name: Pina Colada Jam
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

6 ingredients

13 steps

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

1

In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.
2

Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.
3

Stir constantly, boil hard for three minutes.
4

Remove from heat and stir in pectin.
5

Skim off any foam.
6

Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean.
7

Apply lids and rings and tighten rings just fingertip tight.
8

Process jars in boiling water bath canner for 5 minutes.
9

Let sit at room temperature until set.
10

Check seals -- center of lids should be indented.
11

Refrigerate any unsealed jar up to 3 weeks.
12

NOTE: Do NOT use coconut milk!
13

This made 9 half pints and 1 quarter pint(1/2 cup).