Processing: Boiling Water Canner 10 minutesStorage: 12 months+
Yield: 8 cups per batch
Make a delicious summer cocktail jam - great for toast on a lazy Sunday!
Ingredients:
6 cups crushed pineapple
1/2 cup water
1 cup orange juice
1/4 cup lime juice
1/4 cup shredded coconut
6 tablespoons powdered pectin
4 cups sugar
1/4 cup coconut rum
Prepare fruit.
Prepare pineapple, crushing or finely dicing the peeled fruit and placing into a large pot. Add water, orange juice, lime juice and dried coconut into the pot. Simmer for 10 minutes or until soft.
Make a delicious summer cocktail jam - great for toast on a lazy Sunday!
Ingredients:
6 cups crushed pineapple
1/2 cup water
1 cup orange juice
1/4 cup lime juice
1/4 cup shredded coconut
6 tablespoons powdered pectin
4 cups sugar
1/4 cup coconut rum
Prepare fruit.
Prepare pineapple, crushing or finely dicing the peeled fruit and placing into a large pot. Add water, orange juice, lime juice and dried coconut into the pot. Simmer for 10 minutes or until soft.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk pectin into pineapple mixture. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (cannot stir down) and keep there for 1 minute. Then turn the heat off and bottle. Skim foam from the surface (if any) and stir through coconut rum.
Prepare lids. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims with dampened paper towel and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
STEP-BY-STEP PHOTOGRAPHS HERE
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk pectin into pineapple mixture. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (cannot stir down) and keep there for 1 minute. Then turn the heat off and bottle. Skim foam from the surface (if any) and stir through coconut rum.
Prepare lids. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims with dampened paper towel and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
STEP-BY-STEP PHOTOGRAPHS HERE