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Pina Colada Jam recipe made in the Ball automatic jam and jelly maker via flouronmyface.com #ad #canitforward

Pina Colada Jam

  • Author: Arlene Mobley
  • Prep Time: 20 Minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 Half Pint 1x
  • Category: Jam
  • Method: Hot Water Bath Canning
  • Cuisine: American

Description

This jam recipe comes from the Ball Fresh Preserving website. Ball Automatic Jam and Jelly Maker Pina Colada Jam


Scale

Ingredients

  • 31/2 cups crushed fresh pineapple (or use canned like I did)
  • 1/2 cup coconut water
  • 41/2 tbsp Ball® brand RealFruit™ Classic Pectin
  • 1/2 tsp butter or margarine (optional)
  • 5 cups granulated sugar
  • 1/3 cup shredded coconut, coarsely chopped
  • 6 Ball® brand Half Pint (8 oz) Glass Preserving Jars with Lids and Bands

Instructions

  1. Prepare your jars
  2. Peel and core pineapple or used canned. Coarsely chop and then crush with a potato masher. Measure required quantity of crushed pineapple and remaining ingredients for your recipe; set aside.
  3. Combine the crushed pineapple and coconut water in an 8-quart saucepan. Gradually stir in Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  4. Add chopped coconut and the sugar, stirring constantly to dissolve. Bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam.

Notes

Ball Canning recipe

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