Pina Colada Jam

1. 1

   In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.

2. 2

   Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.

3. 3

   Stir constantly, boil hard for three minutes.

4. 4

   Remove from heat and stir in pectin.

5. 5

   Skim off any foam.

6. 6

   Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean.

7. 7

   Apply lids and rings and tighten rings just fingertip tight.

8. 8

   Process jars in boiling water bath canner for 5 minutes.

9. 9

   Let sit at room temperature until set.

10. 10

    Check seals -- center of lids should be indented.

11. 11

    Refrigerate any unsealed jar up to 3 weeks.

12. 12

    NOTE: Do NOT use coconut milk!

13. 13

    This made 9 half pints and 1 quarter pint(1/2 cup).

* Per serving · 4 servings · Values may vary.