Pina Colada Jam

Arlene Mobley - Flour On My Face

This jam recipe comes from the Ball website and uses the Ball Automatic Jam and Jelly Maker Pina Colada Jam

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Condiment

Cuisine American

Servings half pints

Calories 46 kcal

Equipment

half pint canning jars

Ingredients

▢ 3-½ cups crushed fresh pineapple (or use canned like I did)
▢ ½ cup coconut water
▢ 4-½ tablespoon Ball® brand RealFruit™ Classic Pectin
▢ ½ teaspoon butter or margarine (optional)
▢ 5 cups granulated sugar
▢ ⅓ cup shredded coconut (coarsely chopped)

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Instructions

Prepare your jars
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.
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.
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.

Recipe Expert Tips

This jam recipe comes from the Ball website and uses the Ball Automatic Jam and Jelly Maker Pina Colada Jam

Nutrition

Serving: 1tablespoonCalories: 46kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 9mgFiber: 1gSugar: 11gVitamin A: 3IUVitamin C: 1mgCalcium: 1mgIron: 1mg