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Ingredients
  • 3 1⁄2 cups fresh pureed pineapple (NOT canned!)
  • 1 cup cream of coconut (I use Coco Lopez, do NOT use coconut milk)
  • 1 ⁄3 cup white rum
  • 1 ⁄4 cup lemon juice
  • 6 1⁄2 cups sugar
  • 2 (3 ounce) envelopes liquid pectin
Steps
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