Pineapple coconut jam recipe

9 ratings Rate
  • Serves 16
  • 10 mins to prepare and 20 mins to cook
  • 425 calories / serving
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pineapple coconut jam (h)

Pour crushed pineapple into a large heavy-based pan. Add the coconut and the sugar, stir well and bring to a simmer for 20 minutes.

Remove from heat, chill and portion into suitable, sterilized containers or freezer bags if intending to freeze batches.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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  • Ingredients

  • 230g crushed pineapples (canned)
  • 900g coconut (shredded)
  • 900g sugar with added pectin (jam sugar)
  • 3tbsp lemon juice
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  • Energy 1788kj 425kcal 21%
  • Fat 20g 29%
  • Saturates 18g 90%
  • Sugars 63g 70%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 62.9g Protein 1.8g Fibre 5.6g

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