Ingredients for Pina Colada Jam
- Pineapple
- 1 (13.5 ounce) can cream of coconut
- White Rum
- 2 tablespoons lemon juice
- 4 cups granulated sugar
- Liquid Pectin
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How to Make Pina Colada Jam
- In a large, heavy-bottomed pot, combine 4 cups pineapple puree, 1 (13.5 ounce) can cream of coconut, 1/2 cup white rum (or to taste), and 2 tablespoons lemon juice.
- Add 4 cups granulated sugar and bring to a full rolling boil over high heat, stirring constantly.
- Continue to stir constantly and boil hard for exactly 3 minutes.
- Remove from heat and immediately stir in 1 pouch (1.75 ounces) liquid pectin.
- Skim off any foam that rises to the surface.
- Ladle the hot jam into sterilized half-pint and quarter-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Apply lids and rings, tightening rings fingertip tight.
- Process jars in a boiling water bath canner for 5 minutes (adjust processing time based on your altitude; consult a canning guide for specifics).
- Remove jars from canner and let cool completely at room temperature. You should hear a popping sound as the jars seal.
- Check seals – the center of the lids should be indented and not flex when pressed.
- Refrigerate any unsealed jars and use within 3 weeks.
- This recipe yields approximately 9 half-pint jars and 1 quarter-pint jar.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
670g
Fat
25g
Carbs
57g
