Wednesday, July 20, 2016

We Be Jammin'... Pina Colada Jam X2



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).




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.

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