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

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
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Condiment
Cuisine American
Servings 6 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
  • 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: 1tablespoon | Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 9mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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