Pina Colada Jam Food

PINA COLADA JAM

Steps:

• Prep all ingredients and water bath canning equipment including jars, lids, and rings.
• In a large pot, bring pineapple to a boil. I usually crush the pineapple in the pot at this stage.
• Sprinkle pectin evenly over pineapple and stir in. Bring back to a boil.
• Add sugar, coconut rum, and shredded coconut and stir until dissolved.
• Bring back to a boil until sugar has dissolved and reduce heat while filling jars.
• Ladle jam into hot jars with ¼" headspace.
• Process in a boiling water bath canner for 10 minutes.

PINA COLADA JAM

Steps:

• Rinse 7 half-pint jars and lids with boiling water. Dry thoroughly. , In a Dutch oven, combine sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool completely before covering with lids., Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

PINA COLADA JAM

Steps:

• Combine all ingredients except pectin in a large pot and bring to a boil over a medium high heat.
• Reduce heat and simmer 30 - 40 minutes to thicken.
• Remove from heat and stir in pectin, mixing well.
• Ladle into 8 or 9 8- oz. sterilized jars and process in a boiling water bath for 10 minutes.

PINA COLADA JAM

Steps:

• Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
• In a Dutch oven, combine sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved.
• Immediately fill all containers to within 1/2 inches of tops. Wipe off top edges of containers. Cool completely before covering with lids.
• Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: 7 cups.

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).

PIñA COLADA "NICE" CREAM

Steps:

• Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
• Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
• Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
• Scoop the "nice" cream into bowls and top with the toasted coconut.