Tropical Topper/Pie/Tart Filling
Found on SBCanning
Yield 1 quart or 2 pints
3 cups chunked fresh pineapple
3/4 cups shredded coconut
1 cup sugar
1/4 cup + 1 tbsp Clear Jel
2 cups Orange Juice
Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes.
Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from heat.
Filling and Processing:
Fold in coconut and pineapple chunks. Fill hot jar (or two pints) without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.
Process in a water bath canner for 20 minutes at a full rolling boil.
Note you will have some expansion in the jars because of the Clear Jel. Make sure to measure the 1″ headspace! Also you could use pineapple juice instead of orange juice.