Pina Colada Jam Recipe Made For Water Bath Canning
What a treat it is to spread a bit of the island on your breakfast biscuit or toast. I love Pina Colada on the beach, the adult version mainly. So when I found this delightful jam recipe while searching for other canning recipes, I was ecstatic.
I found a wonderful sale of pineapples for $0.99 each, and so I had to buy ten. A few days later, I bought five more. I ended up making some of my other jams with the pineapples and my pork chops with caramelized pineapples and tropical coconut pound cake for dinner. I also like to dehydrate chopped pineapples and store them for hiking and camping recipes.
The original Ball recipe instructions are for the use of the jam maker. I didn’t use the equipment nor do I own one. I made the jam as I do with pineapple jam for canning and it hasn’t failed me yet.
The Pina colada jam makes a great small canning recipe and makes only about three to four half-pints. You can easily double the recipe and safely can it.
Cost to make this recipe.
I have calculated this jam price to be roughly $8.25 or $2.06 per half-pint. This price is for full price pineapples. My dollar sale would drop the price drastically to more of a cost of $5.25 or $1.31 per half-pint.
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This canning recipe was adapted from Ball’s Fresh Preserving online website. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Pina Colada Jam
Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, Rings
Ingredients
- 2⅓ cups pineapple, crushed…[$4.00]
- ⅓ cup coconut rum or coconut water, …[$1.58]
- 3 tbsp. fruit pectin, …[$1.50]
- 3⅓ cup white granulated sugar, …[$0.97]
- ¼ cup sweetened shredded coconut, …[$0.20]
Instructions
- 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.