Pineapple Coconut Jam

Pineapple Coconut Jam

  By  , ,

October 14, 2015

  • Yields: 1 Gallon
Pineapple Coconut Jam


1Open the cans of crushed pineapple and pour into a large pot.

2Add the coconut and the sugar. Bring to a simmer.

3Add the Mrs. Wages® Fruit Pectin Home Jell® and continue to cook for 15 minutes.

4Remove from heat; chill and portion into 16-ounce containers or freezer safe zip loc bags.


80 ounces Crushed Pineapple (cans)

4 cups Coconut (shredded)

4 cups Sugar

1 box Mrs. Wages® Fruit Pectin Home Jell®


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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