This pineapple coconut vanilla jam canning recipe is truly delicious beyond what you can buy in a grocery store. There’s something to be said for homemade products. They just taste better and making them can give you a sense of self-empowerment.
Jams and jellies are one of the most common self-sufficiency routines that you can get really creative with.
Mixing and crafting jams and jellies seems like a long and potentially difficult process but if you can master a few basics, you’ll be well on your way to making more complicated combinations. If you’d like to try something with a special flair that isn’t your typical strawberry and grape jellies, look at this recipe for Pineapple Coconut Vanilla Bean Jam.
It has hints of all the items in the name and the flavors are clearly reminiscent of exotic locations. It’s a nice change up and still has the potential to go with anything you commonly serve. The name sounds fancy but it’s not a hard recipe to make.
1 medium pineapple…about 5 cups
1 1/2 cup fresh grated coconut from white meat
3 1/2 cup white sugar
1 vanilla bean
zest from 2 limes, 1 lemon and 1 small bright orange orange
Juice from 1/2 lime
Juice from 1/2 lemon
1 heaping Tbsp fresh grated ginger
1 1/2 tsp coconut extract
Pineapple is a low-pectin fruit so this might take time to gel. You can add higher pectin content fruits without overwhelming the pineapple flavor or use patience. It might cook down enough, if you let it work on the stove.
If you haven’t tried combining flavors other than berries yet, you should give this a look. Try the coconut pineapple vanilla jam to jump start your creativity and then start combining other flavors. You might surprise yourself.
Click here to read about how to make a pineapple coconut vanilla jam canning recipe:
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