If you like pina coladas, you'll like this! It is perfect to warm and serve as a dip for coconut shrimp or coconut chicken strips. It can be used as a cake filling or for crepes. I, personally, prefer it right off the spoon. :) A friend sent this recipe to me knowing that I like "different" kinds of jams and jellies...and I like pina coladas also. Cooking time does not include time for water to boil in canner. Prep and cooking times are estimates.
3 1/2 cups fresh pureed pineapple (NOT canned!)
1 cup cream of coconut (I use Coco Lopez, do NOT use coconut milk)
1/3 cup white rum
1/4 cup lemon juice
6 1/2 cups sugar
2 (3 ounce) envelopes liquid pectin