Coconut Rum Preserve Recipes

PINA COLADA JAM

Steps:

• In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.
• Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.
• Stir constantly, boil hard for three minutes.
• Remove from heat and stir in pectin.
• Skim off any foam.
• Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean.
• Apply lids and rings and tighten rings just fingertip tight.
• Process jars in boiling water bath canner for 5 minutes.
• Let sit at room temperature until set.
• Check seals -- center of lids should be indented.
• Refrigerate any unsealed jar up to 3 weeks.
• NOTE: Do NOT use coconut milk!
• This made 9 half pints and 1 quarter pint(1/2 cup).

PINEAPPLE AND COCONUT JAM

Steps:

• Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
• Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.