Pina Colada Jam recipe made in the Ball automatic jam and jelly maker via #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


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



  • 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


  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.


Ball Canning recipe

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