Ingredients:
16-20 ounce bag frozen Dole Pineapple Chunks
3 Limes (3 Tbs lime juice; plus zest of 3 limes)
3 1/4 cups Granulated Sugar, divided
1 box Sure Jell Premium (low-sugar) Pectin, pink box
3-4 Tablespoons Coconut Rum, optional
2-3 Tablespoons Toasted Flake Coconut, **optional
Instructions:
- Place the powdered pectin with 1/4 cup of the sugar in a small bowl, and mix well (set aside).
- Place the pineapple in a large stainless steel saucepan. Zest and juice the limes and place in the saucepan with the pineapple.
- Bring the mixture to a medium-high boil and add remaining 3 cups sugar, let dissolve, bring back to a medium-boil. Use an immersion blender to blend down any larger chunks of pineapple.
- While stirring constantly, add in bowl of reserved pectin/sugar mix and bring jam mixture to a hard-boil, a boil that cannot be stirred away, for 1 minute.
- Remove from heat and stir in coconut rum or flaked coconut, if using. Jam may foam a bit, if preferred add 1/8 tsp butter at this point to reduce foaming.
- 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 new lids on jars and screw on bands until finger-tip tight.
- Place jars in a boiling water bath canner, making sure they are covered by at least 1 inch of water.
- Cover and process 10 minutes adjusting for your altitude.
Yield: 4-5 half pint jars
*recipe note – this does set up more as it cools and I rotate the jars a few times as it cooled too to distribute everything. This jam also sets up more as it sits in your fridge after opening.
**you can toast some fresh flake coconut and add to jam for an added extra layer of flavor.