Pina Colada Jam Canning Homesteading Recipe

This Pina Colada Jam Canning Homesteading Recipe will remind your taste buds of your vacation favorite drink with an added bonus…. you can spread it across golden brown toast slices for breakfast.

We like our fruit jam, strawberries, blueberries, and peach. Other berries have been made into a jam as a great fruit spread. A very creative one to try to makes pineapple jam, a punch of taste to have on any bread you like. A drink to sip on the beach is the Pina Colada, frozen, with the breeze and palm beaches hovering above. Now, you can make this tangy jam for many occasions and even have a taste of alcohol in it, if you can hold your liquor, of course.

Ingredients:

Sugar

Fruit Pectin

Crushed Pineapple

Coconut Water

Sweetened Shredded Coconut

Get the following ingredients: 2.5 cups of crushed pineapple, 1/3 cup of coconut water (or rum, for adults), 3 tablespoons of fruit pectin, 3 cups of white sugar, and 1/4 cup of shredded sweet coconut. This will give you four half pints, a time of 50 minutes to prepare and cook, and another 24 hours to wait. After preparing all of the ingredients and Mason jars, begin by pouring your crush bring pineapple in boiling water in a pot. Then, lower the water temperature, spread the pectin over it, and stir. Put the water back up to boiling and add sugar, coconut water (or rum), and shredded coconut and stir.
Once the sugar has dissolved, lower the heat for a minute before taking a big spoon and filling the jars. Fill it with about half an inch of headspace left.

Finally, put the jars, sealed and lidded, in a bath canner for ten minutes. Put it in the fridge and wait for a full twenty-four hours before using on your toast and crackers.

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