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*Ahhh...Pineapple. the instant taste of the sun!! I miss beautiful Hawaii and the swaying palm trees. The wonderful ocean and magnificent lava rock. I decided to give this recipe a whirl and was mighty impressed with the taste, and now realizing - this is one of the most versatile jams I've made! I've used it already in a 'Pineapple & Pork Stir Fry' - mixed into my morning yogurt - and a 'Hawaiian Beef Stew' (slow cooker dish *recipe coming soon!) I know I will be swirling this into some homemade vanilla and pineapple ice cream very soon too!! yum! Enjoy ~ Diane
Pineapple Lime *Coconut Rum Jam
16-20 ounce bag frozen pineapple/fresh if you have it on hand
3 limes (or 3 Tbs lime juice plus zest of 3 limes)
3 1/4 cups granulated sugar
1 box powdered low-sugar sure jel pectin
3 tablespoons coconut rum *optional
Place the powdered pectin with 1/4 cup sugar in a small bowl, and mix well (set aside).
Place the pineapple in a large stainless steel saucepan. Zest and juice the limes and put in the saucepan with the pineapple. Bring the mixture to a medium-high boil and and add remaining sugar, let dissolve, bring back to a boil. Add in Pectin/Sugar mix and Boil hard for 1 minute, stirring constantly. *you can use an immersion blender to blend down any large chunks...
Remove from heat and stir in coconut rum, let it sit 5 mins.. (my jam did foam a bit but, I did NOT add any butter to reduce the foaming, I don't mind the foam and I stirred it down as best I could - if preferred add 1/8 tsp butter to reduce foaming)
Ladle hot jam into hot jars, leaving 1/4 inch head space. Remove any air bubbles. Wipe jar rims and threads with clean, damp paper towel. Center hot lids on jars and screw on bands until finger tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a boil. Process 5 minutes (or according to your altitude).
Yield: 4-5 half pint jars
Recipe adapted by: AllFourBurners & NCHFP
Photos by: Diane Baker for Canning and Cooking at Home
*recipe note - this does set up more as it cools and I shook the jars a few times as it cooled too to distribute everything. It also sets up more in fridge after opening - Diane
**you can toast some fresh flake coconut and add to jam when you add rum for an extra layer of flavor
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Diane Baker: Owner & Creator of Canning and Cooking at Home