Wednesday, June 1, 2016

We Be Jammin'... Pina Colada Jam



Pina Colada Jam
Found on SBCanning

3 cups crushed pineapple **

½ cup orange juice

¼ cup lime juice

½ cup coconut rum

2 cups sugar

3 tablespoons Ball flex-batch Classic pectin 

Preparation:

1. Mix pineapple, orange juice, lime juice, and coconut rum in large stockpot. Gradually stir in pectin.

2. Over high heat, bring to a boil that can’t be stirred down. Add sugar all at once. Stir to dissolve. Return to boil. Boil hard for one minute.

3. Ladle into hot, sterilized jars with ¼ inch headspace. Wipe rims. Add heated lid. Screw on ring, making it finger tight. Process in boiling water bath for 10 minutes. Make 4 half pints.

**To get 3 cups pineapple: Cut of the top and bottom of one large pineapple. Trim off the outside taking care to remove all the eyes. Core and cut in chunks. Crush in food processor. (Next time I would just pulse it for a little chunkier jam. I had it running on low as I was putting the pieces in, and some of it was more pureed than crushed.)

1 comment:

  1. I so loved this recipe! We looked up the coconut run to see what the "best" and consensus was "Kōloa Kaua’i Coconut Rum" with an 8 out of 10. This was the highest of the brands we found. We also found a way to make it yourself, but with such a small bit per batch, we opted for the store bought coconut rum above. Delicious!! Thank you for sharing! CJ

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