Pina Colada Jam

By á-46353

Oh my this Pina Colada Jam is good! Works great as a warm dip for coconut shrimp or coconut chicken strips. Can also be used as a cake filling, ice cream or pancake topping or right off the spoon.

Ingredients

• 3 1⁄2 cups fresh pureed pineapple
• 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

Preparation

Step 1

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!