Recipe by Kisha Washington, Bronze winner at Biscuits & Jampionship, World Food Championship 2019.
The 2019 World Food Championship took place in Dallas, Texas and included a wonderful new event, the Biscuits and Jampionship! Donna Collins, owner and chef of The Jelly Queen, was the brains and brawn behind putting this event together and we were proud to partner with her in sponsoring the event.
Notes
Options: 1/2 cup to 1 cup honey, maple syrup or agave can be substituted for the sugar.
Servings 6 cups
Ingredients
- 3 Cups pineapple chopped
- 1/2 orange chopped, small
- 1/4 Cup organic coconut milk
- 1/4 Cup coconut water
- 3 tsp calcium water see step #1
- 1 lime juiced
- 1/2 Cup shredded coconut toasted
- 1 1/2 cups organic whole cane sugar
- 3 tsp Pomona Universal Pectin mixed with sweetener
Instructions
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- In a jam pan, add pineapple, orange pieces, coconut milk, coconut juice, calcium water and lime juice. Cook on medium heat, bring to a simmer for 5 minutes.
- Increase heat and bring to a boil for 8-10 mins.
- Reserve 1/4 cup of pineapple mixture. In a fine sieve, smash the remaining mixture through to make smooth.
- Place back into pan, add in 1/4 reserved pineapple, and toasted coconut. Bring mixture back up to a boil.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Once fruit mixture is to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Melissa
I was under the impression coconut milk, coconut water, and flaked coconut were not recommended for home canning. Is there a reason I’m missing as to why this recipe is safe for canning? It sounds delicious, I just want to be sure. Thanks! 🙂
Shelby Collings
Hello Melissa,
We believe that coconut milk is not recommended for home canning. The small amount in this recipe is not effecting the consistency of the preserves, therefore the heat is able to still penetrate through the jar when water bath canning. The pH level of the jam and the consistency is what makes it safe for home canning.
If you are more comfortable, you are always welcome to freeze your jam for up to one year!
Janet Forsythe
I’m looking for a pineapple lime jam using frozen jam but not the coconut. Can I follow the make up your own recipe and sub lime for the lemon. Iir it says you don’t have to use the lemon, just if you want the taste but not sure if the frozen needs cooked 5 mins like the fresh.
Shelby Collings
Hello Janet,
You can certainly make this jam and freeze it instead of canning it. Feel free to omit the coconut, and to replace the coconut water with lime juice or pineapple juice.
You will make the recipe as written, with you substitutes, and simply allow your filled jars to come to room temperature before placing them in the freezer for storage.
Elizabeth Sutherland
Does this require canned or can fresh pineapple be used?
Shelby Collings
Fresh pineapple can certainly be used, it just needs to be boiled for an extra 5 minutes before the sweetener/pectin is added to ensure that the enzymes from the fresh pineapple does not effect the pectin.
LaTricia
I have been so excited for this recipe! I’m wondering if the yield was tested before this recipe was posted. I followed everything to the tee and this only produced a little over 2 cups, only a third of the estimated yield! I think you would need to double the pineapples (or at least the coconut water/milk) in order for this recipe to be accurate. Those ratios have made it so that there’s also an overwhelming amount of toasted coconut in each spoonful. I expect it will make a good ice cream topping with those things considered. Disappointing to have made so little when this recipe is so involved. Please consider tweaking this for accuracy.
Shelby Collings
Hello LaTricia,
How interesting! We made this last week and the yield was just over 6 cups. 😊
LaTricia
Hi! If I don’t have a sieve would cheesecloth/a jelly bag work just as well for turning the fruit pieces into pulp?
Shelby Collings
Yes, that should work just fine!
Jessica Douthit
I am new to canning and want to try this recipe. You dont mention anything about straining out the big chunks of fruit or coconut. Do I leave them in or do I need to strain them using what the other lady mentions, a sieve or jelly bag?
Shelby Collings
Hello Jessica,
Welcome to Pomona’s Pectin! We are happy you found us. For this recipe, because all of the fruit is chopped, there shouldn’t be too many large chunks, and the coconut is finely shredded. Should you have any large chunks of orange or pineapple, we do suggest that you break it up in the boiling/cooking process. No straining or jelly bag needed for this jam recipe.
Happy jamming!
Laura Kimble-Buschelmann
Is it possible to use less sugar? Like, if I wanted to use just 1/2 cup honey, how would I alter the recipe?
Thanks!
Shelby Collings
You sure can! Simply mix your pectin powder into the 1/2 cup honey and proceed as normal. Should you find that you desire additional sweetener toward the end, you may add some before canning.
Happy jamming Laura!