A delightful tropical jam combining the flavors of pineapple and coconut, perfect for spreading on toast or using as a dessert topping.
In a large heavy-bottomed pot, combine the pineapple, cream of coconut, white rum, and lemon juice.
Ensure the pineapple is finely chopped or pureed for a smoother jam texture.
Stir in the sugar and bring the mixture to a rolling boil over high heat.
Keep stirring to prevent the sugar from sticking to the bottom of the pot.
Boil the mixture hard for three minutes, stirring constantly.
A rolling boil is one that doesn't stop bubbling even when stirred.
Remove the pot from heat and stir in the pectin until fully dissolved.
Ensure the pectin is evenly distributed to help the jam set properly.
Skim off any foam from the surface of the jam.
Removing foam ensures a clear and smooth jam.
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace.
Use a funnel to avoid spilling the jam on the jar rims.
Seal the jars with lids and rings, tightening them just fingertip tight.
Do not overtighten the lids to allow air to escape during processing.
Process the jars in a boiling water bath canner for 5 minutes.
Ensure the jars are fully submerged in water during processing.
Let the jars cool at room temperature until set, then check the seals.
Properly sealed lids will have a slight indentation in the center.
Store sealed jars in a cool, dark place and refrigerate any unsealed jars.
Label the jars with the date to keep track of their shelf life.
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