This is a recipe for a jam that is so good on anything. This stuff would make card board taste good. Give it a try an tell me I am wrong. Enjoy!
Pina Colada Jam
3 1/2 cups fresh pineapple, peeled, cored and pureed
1 cup of Cream of Coconut(Coco Lopez brand)
(this is unsweetened cream of coconut not coconut milk)
1/3 cup light rum(I use coconut rum)
1/4 cup lemon juice
6 1/2 cups sugar
2- 3oz pks liquid pectin
1 teaspoon butter
Clean pineapple and puree it in a food processor. Put in heavy kettle, and add cream of coconut, rum, lemon juice and butter and stir well. Stir in the sugar and mix and bring to a rolling boil that cannot be stirred down. Stir constantly and boil hard for 5 minutes. Stir in pectin and bring back to rolling boil and boil for 1 minute. Remove from heat and skim the foam. Ladle in to hot jars leaving 1/4 inch head space, put on hot lids. Process in boiling water bath for 10 minutes, remove and let seal.
This stuff is awesome on zucchini or banana nut bread, or just plain bread.
This makes about 8 half pint jars of jam.
All the canned stuff is in the root cellar finally. Not bad for a country girl eh?
Till next time, blessings from the McGuire homestead.
stella
4 comments:
Wow Stella! Cellar looks great with all the grub an supplies in there--worth all the trouble to get it done. I've got a ways to go yet--2 pints of pickled beets an 2 of pickled peppers.......
One word.. BEAUTIFUL!!!!
Hi ya'll and thanks. But that is how I started many years ago, was one jar at a time. Canning is not hard, its a lil work but very rewarding at the same time.
stella
Stella, I just made the jam and it turned out great! Thank you so much for sharing the recipe. I was wondering if I cut the sugar a little if you thought that would affect the gelling of the jam. Fairly new canner here. Again, thanks so much, I'll definitely be back for more recipes!
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