*Ahhh...Dole Pineapple, the instant taste of the sun!! I miss the Big Island, the swaying palm trees, its wonderful ocean view against that magnificent black lava rock. I decided to invite some Island flavors back into my kitchen. I'm quickly realizing now that this is one of the most versatile jams I make. I've used this jam in my pineapple & pork stir fry, mixed into my morning Yogurt Fruit Smoothies and as a part of my Pineapple Honey Mustard and Sauce . I know I will be swirling this into some homemade vanilla bean and pineapple ice cream very soon!! Yum!
Mahalo! ~ Diane
Pineapple Lime Jam
*with toasted coconut & coconut rum optional
16-20 ounce bag frozen Dole Pineapple Chunks
3 Limes (3 Tbs lime juice; plus zest of 3 limes)
3 1/4 cups Granulated Sugar, divided
1 box Sure Jell Premium (low-sugar) Pectin, pink box
3-4 Tablespoons Coconut Rum, optional
2-3 Tablespoons Toasted Flake Coconut, **optional
Yield: 4-5 half pint jars
*recipe note - this does set up more as it cools and I rotate the jars a few times as it cooled too to distribute everything. This jam also sets up more as it sits in your fridge after opening.
**you can toast some fresh flake coconut and add to jam for an added extra layer of flavor.