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"Hunger is the best sauce in the world."--Cervantes

Pineapple (Coconut) Rum Jam Recipe

5 stars - based on 1 vote
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This recipe for Pineapple (Coconut) Rum Jam is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans (20 oz each) crushed pineapple, very well drained
1/3 c freshly squeezed lemon juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups granulated sugar, divided
1/2 t unsalted butter (optional)
1/3 c rum (I recommend coconut rum)
Directions:
Directions:
Prepare canning jars and lids and bring water in water bath canner to a boil.
In an 8-quart stainless steel stockpot, combine pineapple and lemon juice. In small bowl, combine pectin with 1/4 c of the sugar. Gradually stir into fruit. Add butter (if using). Bring fruit mixture to a full rolling boil over medium-high heat, stirring constantly. Gradually, stir in the remaining sugar. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove pot from heat and skim off any foam. Stir in rum. Let jam cool in the pot for 5 minutes, stirring occasionally.
Ladle hot jam into hot jars, leaving 1/4 inch head space. Remove any air bubbles. Wipe jar rims and threads with clean, damp paper towel. Center hot lids on jars and screw on bands until finger tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-oz and 8-oz jars for 10 minutes and 1-pint jars for 15 minutes (plus 15 minutes if you're above 5,000 feet). Makes 8 8-oz jars.
Personal Notes:
Personal Notes:
I don't know if this is more fun to make, hence the Coconut Rum, or eat but it sure is a great recipe!

 

 

 

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