Pina Colada Jam

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 3 1/2 cups fresh pureed pineapple (not canned!)
• 1 cup cream of coconut (i use coco lopez, do not use coconut milk)
• 1/3 cup rum
• 1/4 cup lemon juice
• 6 1/2 cups sugar
• 2 (3 ounce) envelopes liquid pectin

Recipe

• 1 in a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.
• 2 stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.
• 3 stir constantly, boil hard for three minutes.
• 4 remove from heat and stir in pectin.
• 5 skim off any foam.
• 6 ladle into sterilized jars to within 1/4 inch of rim. wipe rim clean.
• 7 apply lids and rings and tighten rings just fingertip tight.
• 8 process jars in boiling water bath canner for 5 minutes.
• 9 let sit at room temperature until set.
• 10 check seals -- center of lids should be indented.
• 11 refrigerate any unsealed jar up to 3 weeks.
• 12 note: do not use coconut milk!
• 13 this made 9 half pints and 1 quarter pint(1/2 cup).