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Saturday, March 2, 2013

Pina Colada Jam

Image Souce: Taste of Home
*Note* This recipe was written for use with the Ball Jam Mixer, which I do not have.  I've kept the ingredient list the same, but have altered the directions to suit regular stove-top jam-making.


2 1/3 cups crushed pineapple (about 1 med)
1/3 cup coconut rum (or coconut water)
3 Tbsp classic pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar
1/4 cup shredded coconut, coarsely chopped


PEEL and core pineapple. Coarsely chop pineapple, and then crush with a potato masher. Measure required quantity of crushed pineapple and remaining ingredients for your recipe; set aside.

Place crushed pineapple in a large stock pot.  Pour coconut rum or coconut water over pineapple and stir.  Stir in pectin.  Add butter/margarine to help reduce foaming.

Bring to a full rolling boil.  Then mix in sugar. and coconut.  When it returns to a full rolling boil, boil hard for 1 minute exactly.

Ladle into hot, sterilized jars with ¼ inch headspace. Wipe rims. Add heated lid. Screw on ring, making it finger tight. Process in boiling water bath for 10 minutes. Makes 4 half pints.

Here's a second option with slightly different ingredients:
(follow the same steps for making the jam)

Pina Colada Jam 2.0

3 cups crushed pineapple
½ cup orange juice
¼ cup lime juice
½ cup coconut rum
2 cups sugar
3 tablespoons Ball flex-batch Classic pectin