And, just like every year, there was a gal selling AWESOME jams and jellies...
And, just like evey year, I spent more $$ than I should have - on home-made jams and jellies (given that I have an entire shelf-full of my OWN home-made jams!). One of my personal favorites is Pineapple Jelly and - seriously - how difficult can that be???
Honestly, the jelly I bought was FAR too sweet - so naturally I decided I'd best make my own, right?!!
So here is what I came up with!
QT's Pina Colada Jam (decidedly different from what I bought - but tasty nonetheless!)
Yields 7 half-pint jars of jam
- 2 x 20 oz cans of crushed pineapple - IN PINEAPPLE JUICE (so that kinda limits it to name-brand Dole!)
- 1 cup unsweetened shredded coconut (I got mine at the local health-food store - but you could probably substitute "sweetened" coconut if that's all you can find at your local grocer's)
- 1/4 cup Torani Sugar-free Coconut Syrup
- 2 TBS Coconut-flavored pancake syrup (Optional - we had a bottle that we'd picked-up during our last Maui vacation!)
- 1 tsp real vanilla extract
- 4 cups sweetener (I used C&H Light - Cane-Sugar + Stevia 50/50)
- 7 TBS Low/No-Sugar Pectin
- Opt salt (if it seems too sweet)
- Put your can-lids into the base of your canner with a little water and start heating them on medium low...
- Dump 2 cans of crushed pineapple into a large cooking pot / dutch oven
- Add shredded coconut, vanilla & syrups and start heating on Medium-High 'til it starts to boil
- Mix Pectin with appx 1 cup of sweetener. Add to boiling liquid.
- Stir and add the rest of your sweetener.
- Give it a taste. If it seems too sweet (mine did), add some salt.
- Bring to a hard boil. Let it boil hard, stirring constantly, 'til you get a good "set" - for a minimum of one minute - (scoop a little into a spoon and place the spoon in your freezer for 5 mins to make sure it doesn't gloop off the spoon).
- Once you're confirmed an adequate "set" - spoon the jam into heated sterilized jars.
- Cap and process for 10 mins in a hot-water-bath or steam-canner...
I may, or may not, post photos later.....................................
Okay, here's a photo!
Haven't sampled it yet (except while it was cooking), but I suspect it will be delicious!
Addendum: I opened one of the jars the next day and I think I used too much Pectin. I'd suggest cutting it back to 5 TBS (for 2 cans of pineapple) and check for set sooner. Also, my jam came out sweeter and more coconutty than I normally like (not sure how that happened!). When/if I make this again, I'll probably eliminate the Torani Coconut Syrup...
Nevertheless, this jam is QUITE tasty with cottage cheese.....................