Tanya Dee’s Pina Colada Jam

Tanya Dee’s son, John, won first place in the Hood County show with this delicious jam.

Give it a try in a homemade jam/jelly pot to see why!

Ingredients:

• 2-1/3 cups crushed pineapple

• 1/3 cup coconut water (or rum)

• 3 tbsp Ball® RealFruit® Classic Pectin

• 1/2 tsp butter

• 3-1/3 cups granulated sugar

• 1/4 cup shredded coconut; coarsely chopped

Directions:

1. Peel, core, and coarsely chop pineapple. Crush with a potato masher. Measure required quantity for your recipe; set aside.

2. Sprinkle pectin evenly over bottom of your jam/jelly pot fitted with stirrer. Add crushed pineapple over pectin. Pour coconut water (or rum) over pineapple. Add butter to help reduce foaming.

3. Press jam button – and set cook time to 21 minutes. Press enter.

4. Wait 4 minutes for appliance to sound 4 short beeps indicating the time to add sugar. Add sugar gradually while stirrer runs. Sprinkle coconut over mixture. Place glass lid on pot.

5. The pot will beep at the end of the process. Press cancel, unplug appliance and remove glass lid.

6. Remove stirrer using a potholder. Skim foam, if necessary, from top of jam.

7. Refrigerate jam up to 3 weeks or preserve jam immediately.

Enjoy!