Pina Colada Jam 1
Found on food.com
If you like pina coladas, you'll like this! It is perfect to warm and serve as a dip for coconut shrimp or coconut chicken strips. It can be used as a cake filling or for crepes. I, personally, prefer it right off the spoon. :) A friend sent this recipe to me knowing that I like "different" kinds of jams and jellies...and I like pina coladas also. Cooking time does not include time for water to boil in canner. Prep and cooking times are estimates.
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
* 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).
Make 5 half pints
* 2 (3 ounce) envelopes liquid pectin
DIRECTIONS
* 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 2
Found on Canning Recipes Only
Make 5 half pints
1 and 1/2 pints of home canned pineapple - crushed - undrained
1/4 cup flaked coconut - unsweetened or sweetened
2 tbsps lemon juice
2 cups of pineapple juice (I used juice I made with pineapple scraps)
3 cups of sugar
1 box of powdered pectin
In a large pot combine pineapple, coconut, lemon juice, pineapple juice and 2-1/2 cups of sugar (reserve 1/2 cup to mix with pectin to add later) Bring to a boil and boil for 10 minutes. Mix pectin with reserved 1/2 cup of sugar and add to mixture. Bring back to a boil and boil for 2 minutes.
Fill jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes.
Fill jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes.
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