Jams and Jellies

Planters Punch Gourmet Jam

Yield: Makes about 6 x 250 ml jars
Prep Time: 20 minutes
Processing Time: 10 Minutes
Difficulty: Intermediate
Enjoy this gourmet jam any time of the year with readily available citrus fruit. Rum gives this recipe a unique flavour.


  • 2 oranges zest and pulp
  • 2 lemons
  • 2 limes
  • 2 tart apples, medium
  • 2 cans (19 oz/540 ml each) unsweetened crushed pineapple
  • 3 1/2 cups (875 ml) granulated sugar
  • 1 -1/2 cups (375 ml) flaked coconut
  • 1/4 cup (60 ml) rum, optional


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  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Thoroughly wash all fruit. Using a zester or grater remove zest from oranges; set aside. Peel oranges, lemons and limes removing all pith. Peel and core apples.
  • Drain pineapple, reserving 1/2 cup (125 ml) of juice; set aside. Working in small batches, finely chop pineapple, oranges, lemons, limes and apples, or pulse in food processor.
  • Combine chopped fruit, orange zest, pineapple juice and sugar in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil over high heat; boil hard 15 minutes. Add coconut to mixture; bring back to a boil. Boil moderately until mixture reaches a thick jam consistency, about 10 minutes. Add rum and boil 5 minutes longer, if using. Remove from heat; skim foam.
  • Quickly ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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