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Pina Colada Jam (home preserving)

by Camilla Wynne

Pina Colada Jam (home preserving)

PIÑA COLADA JAM, page 34, Preservation Society Home Preserving by Camilla Wynne


THIS DELICIOUS JAM SPEAKS FOR ITSELF. It’s got all the flavors of the classic cocktail, but is socially acceptable to eat for breakfast. The chunky texture, full of chewy coconut, also makes it a pretty choice for a dessert component — on ice cream, between cake layers, stirred into mascarpone … the list goes on.


2.9 lbs           pineapple flesh (from 2 pineapples) 1.3 kg

21⁄2 cups      jam (gelling) sugar 500 g

12⁄3 cups      unsweetened flaked coconut        100 g

                     Grated zest and juice of 2 limes

6 tbsp           dark rum, divided     90 mL


Chop the pineapple into fairly small dice.

In a large pot or preserving pan, combine the pineapple, sugar, coconut, lime zest and juice and about half the rum. Cover and let stand to macerate for 30 minutes.

In the meantime, prepare the jars and lids.

Bring the pineapple mixture to a boil over medium-high heat, stirring often. Boil hard, stirring often, until the setting point is reached (see page 17). Remove from heat and let rest for 5 minutes, stirring occasionally. Stir in the remaining rum.

Ladle jam into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.