Pineapple, coconut, and rum come together to create jars of fragrant, sunny preserves. Open a jar in the middle of winter and you’ll be carried away with relaxing thoughts of gentle island trade winds and warm sandy beaches.
MAKES: about eight 8-ounce jars
INGREDIENTS:
- 3 cans (20 ounces each) juice-packed pineapple tidbits
- 1⁄2 cup freshly squeezed lemon juice
- 5 cups granulated sugar
- 11⁄4 cups sweetened flaked coconut
- 2 pouches (3 ounces each) liquid pectin
- 1⁄2 cup rum
INSTRUCTIONS:
- Drain the pineapple tidbits, reserving ¾ cup pineapple juice.
- In an 8-quart stainless steel stockpot, combine the pineapple, reserved pineapple juice, and lemon juice. Sprinkle 3 cups of the sugar over the pineapple. Cover and let stand for 2 hours.
- Uncover the pot and stir in the remaining 2 cups sugar, then bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat and boil gently until the pineapple starts to turn translucent, about 7 minutes. Stir in the coconut.
- Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in both pouches of pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Stir in the rum. Let the preserves cool in the pot for 5 minutes, stirring occasionally.
- Ladle the preserves into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
TIP:
- You can substitute 4 cups peeled, cored, and chopped fresh pineapple and 3⁄4 cup pineapple juice for the pineapple tidbits.
