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.
Options: Honey can be substituted for the agave. 1 cup up to 2 cups of sugar can be substituted for the agave.
Servings 6 cups
- 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
- 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.