I don't know about you, but in our house, we go through many jams and jellies. My kids love peanut butter and jelly sandwiches, and they eat more than their fair share of buttered toast and jam for breakfast or snacks. I love to buy different flavor jams and jellies ,and if they are a hit with my crew,I will can my own for future use. My husband ,in particular, loves anything with pineapple and coconut, so I wanted to try a pina colada jam for him. I bought a pint and it was gone in three days! So I scoured the internet for pina colada jam recipes. I found a few that intrigued me, but in the end I decided to go with the recipe that calls for rum. People, let me tell you....it came out amazing! The pineapple,rum and coconut flavors meld perfectly together and the shredded coconut takes it over the top. We have used the jam for toast and sandwiches, of course.But we have also used it as a dip for chicken tenders and for big sourdough pretzels. This jam would make great Christmas gifts, to put in a basket with a fresh loaf of bread and a few pretty plates and napkins.I am already planning to make another batch later this week.
Pina Colada JamIngredients
2 20oz cans crushed pineapple, NOT drained
7 oz shredded coconut
1 cup dark rum
6 c sugar
2 T lemon juice
1 pkg liquid pectin
In a large pot , combine all the ingredients except the liquid pectin. Bring to a boil over medium high heat.
Reduce heat and simmer 35-40 minutes to thicken.
Remove from the heat and stir in the pectin. Mix well.
Ladle in 8 half pint jars or 4 pint jars
Process in a hot water bath for 10 minutes.