Earl's Pina Colada Jam
I love haupia (coconut custard,) so I always have a bag of the mix in my freezer. This recipe came to me as an experiment in something different to do with haupia and turned into a personal favorite. Even if you don't like custard, you'll love this jam! The best part is, it's non-alcoholic, so it's kid friendly!
Yield: 7 pint jars
What you'll need:
- Two large pineapples, (fresh and ripe)
- Three cups haupia mix
- Two cups water
- 1/2 cup lemon juice
- Four large limes
- One cup sugar, (add more to taste)
- One large metal pot
- Choose a pair of pineapples that are as ripe as possible so they're nice and sweet. Cut up pineapples, remove (throw away) the skins and hard central cores, then put the sweet, meaty parts in a food processor or blender. Process until chunky/near liquid. You can do this with a knife too, but it takes a lot longer (and you'll probably lose some of the juice.)
- Put the large metal pot on the stove on low heat.
- Stir in pineapple and lemon juice.
- Roll the limes on a hard surface to maximize the amount of juice you can get out of them. Slice in half, squeeze as much of the juice into the pot as you can (set aside or throw away the seeds, but keep the peels.)
- Continue to stir throughout the whole process. Add water, haupia mix and sugar. After a few minutes, turn heat up to medium and stir until all ingredients are thoroughly mixed together. Taste (carefully) and add additional sugar to taste.
- (optional) For extra zest, process lime peels until they're finely chopped, then stir them into the mix. Add additional sugar to taste in order to counter-balance the zest. (Be careful not to over-sugar, as the peels will lose a little of their bite once they've been boiled and canned.)
- Bring ingredients to a low boil and let them boil for about ten minutes (stir regularly enough and adjust heat so you get a few bubbles but the boil doesn't become foamy and roiling.)
- Turn off the heat, continue to stir. Once mixture starts to thicken and cool a little (about 5 minutes) Ladel into sterilized jars to within 1 to 1/2 inch of the rim. Wipe rims clean, then seal in your preferred canning method (I tend to stick the tightly-lidded jars in the oven at 225 for about 30 minutes to seal them.) Jars will be hot before and after you put them in the oven, so be careful when handling them.
- Allow jars to cool somewhere safe and out of reach of pets and children. Once jars are cool, check the seals to make sure they're down and not popped. If any of the jars have popped lids, keep them in the fridge and eat them as soon as you can (aka: before they go bad. Shouldn't be a problem because they're so darn good.)
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