Wednesday, June 16, 2010
Wednesday, June 2, 2010
A refreshing tropical spread, it will remind you of warm, sunny days in the islands.
Makes about seven 8-ounce (half-pint) jars
2 (20-ounce) cans crushed pineapple, lightly drained
¼ cup bottled lemon juice (not fresh)
5 cups sugar
2 (3-ounce) pouches liquid pectin
1 ¼ cups shredded or flaked coconut
- Prepare canner, jars and lids.
- Make the jam:
- In an 8-quart stainless steel pan, combine the pineapple and lemon juice. Gradually stir in the sugar. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
- To prevent floating fruit, allow the conserve to cool for 5 minutes before filling the jars. Gently stir the conserve to distribute the fruit.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.