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PINA COLADA JAM 
2 (20 oz.) cans crushed pineapple in own juice
1/2 c. flaked coconut
1 (1 3/4 or 2 oz.) pkg. powdered fruit pectin
3 tbsp. dark rum or 2 tsp. extract

Drain pineapple 15 minutes. Heat to hot, stirring. Stir in coconut and pectin until pectin is dissolved. Add rum. (If using extract, remove from heat and add extract.) Cool and refrigerate or freeze. Makes 3 cups. Good for Christmas gifts. (1 tablespoon = 16 calories)
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