Pineapple Lime Jam with Coconut Rum

     *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
​
Ingredients:
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 

Instructions:

1. Place the powdered pectin with 1/4 cup of the sugar in a small bowl, and mix well (set aside).
2. Place the pineapple in a large stainless steel saucepan. Zest and juice the limes and place in the saucepan with the pineapple. 
3. Bring the mixture to a medium-high boil and add remaining 3 cups sugar, let dissolve, bring back to a medium-boil.  Use an immersion blender to blend down any larger chunks of pineapple. 
4. While stirring constantly, add in bowl of reserved pectin/sugar mix and bring jam mixture to a hard-boil, a boil that cannot be stirred away,  for 1 minute.  
5. Remove from heat and stir in coconut rum or flaked coconut, if using.  Jam may foam a bit, if preferred add 1/8 tsp butter at this point to reduce foaming.  
6. 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 new lids on jars and screw on bands until finger-tip tight. 
7. Place jars in a boiling water bath canner, making sure they are covered by at least 1 inch of water.
8. Cover and process 10 minutes adjusting for your altitude. 

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.