COCONUT PRESERVES RECIPES

Steps:

• Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
• Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

Steps:

• Prepare jars and two piece lids in hot water.
• In large deep pot, combine coconut juice,cream of coconut,lime juice, coconut, and powdered pectin. Stir well.
• Bring to a hard rolling boil over high heat, stirring constantly.
• When mixture reaches boil, add sugar all at once. Stir constantly, making sure that all sugar is dissolved.
• Bring mixture to a hard rolling boil that cannot be stirred down. Boil for exactly one minute.
• Remove from heat, and stir for 7-8 minutes until mixture begins to thicken and coconut flakes begin to suspend in mixture. If you skip this step, all of the coconut flakes will remain at the top of the jelly.
• After the coconut begins to settle in the mixture, ladle the jelly into the prepared jars,tighten lids, and return to the pot of the boiling water and process for 10 minutes. Remove, and cool.
• Makes 6-8 half pint jars.