Time P1DT50m Number Of Ingredients 5 Steps:
Prep all ingredients and water bath canning equipment including jars, lids, and rings. In a large pot, bring pineapple to a boil. I usually crush the pineapple in the pot at this stage. Sprinkle pectin evenly over pineapple and stir in. Bring back to a boil. Add sugar, coconut rum, and shredded coconut and stir until dissolved. Bring back to a boil until sugar has dissolved and reduce heat while filling jars. Ladle jam into hot jars with ¼" headspace. Process in a boiling water bath canner for 10 minutes.
Time 35m Yield 7 half-pints. Number Of Ingredients 6 Steps:
Rinse 7 half-pint jars and lids with boiling water. Dry thoroughly. , In a Dutch oven, combine sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool completely before covering with lids., Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Time 50m Yield 8 cups Number Of Ingredients 6 Steps:
Combine all ingredients except pectin in a large pot and bring to a boil over a medium high heat. Reduce heat and simmer 30 - 40 minutes to thicken. Remove from heat and stir in pectin, mixing well. Ladle into 8 or 9 8- oz. sterilized jars and process in a boiling water bath for 10 minutes.
Time 45m Yield 9 half pints Number Of Ingredients 6 Steps:
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).
Time 45m Yield 5 Number Of Ingredients 5 Steps:
Peel the pineapple thoroughly, quarter, and remove the core. Coarsely dice the fruit, you should have about 900 g- 1 kg (approximately 2 - 2 1/4 pounds) worth. Transfer to a blender, and coarsely puree. Finely grate the meat of the coconut. Mix all the ingredients in a large saucepan, and bring to a boil over high heat. Cook for 4 minutes, then fill to the prepared jars to the brim. Seal tightly, and turn upside down for 10 minutes. Turn right side up, and cool completely.
Yield 2 drinks Number Of Ingredients 7 Steps:
Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
More about “pina colada jam recipes”
Time 5m Yield Makes 1 Number Of Ingredients 4 Steps:
Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
