Pina Colada
Source: 250 Home Preserving Favorites
Ingredients
- 3 1/2 cups fresh pureed pineapple
- 1 cup cream of coconut liquor
- 1/3 cup white rum
- 1/4 cup lemon juice
- 6 1/2 cups sugar
- 2 (3 ounce) envelopes liquid pectin
Instructions
- In a large heavy bottomed pot, mix together pineapple puree, cream ofcoconut, rum, and lemon juice.
- Stir in sugar and bring to a full rolling boil(one that can't be stirred down) over high heat. Stir constantly, boil hard forthree minutes. Remove from heat and stir in pectin. Skim off any foam.
- Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Applylids and rings and tighten rings just fingertip tight.
- Process jars in boilingwater bath canner for 5 minutes.
- Yields 6-8 half pints
- (For low sugar version add: 2 t. Pomona Pectin and 2 t. calcium water)