I put pina colada jam in the search engine and came up with this...Hope it is what you are looking for... * Posted by MellyoftheSouth 8 Netherlands (My Page) on Fri, Oct 14, 05 at 3:15 Couldn't find any for pina colada jelly but how about pina colada jam? Here is one from the jamlady book Pina Colada Jam 7 cups sugar 2 20 oz cans crushed pineapple in its own juice 3/4 cup coconut flavored rum 1/2 lemon juice 2 3 oz packages liquid pectin 2 teaspoons grated lemon rind 1 teaspoon butter Cook the pineapple, lemon juice, rind and butter for about 5 minutes. Add the sugar and cook for aobut another 5 minutes. Pour in the pectin; cook for 1 minute. Pour in the coconut flavored rum; cook to 104-105 degrees C (220 F). Put in jars. BWB for 10 minutes. I'm sure some enterprising cabana boy could create a recipe. Surejell has a recipe for pineapple jelly to use as a starting point. I'm imagining substituting some coconut rum for pineapple juice. Here is a link to a different recipe:

Sorry I don't have exact measurements--we always use a square plastic container with a tight lid--pour coconut milk, pineapple juice and mix to taste. I like more coconut milk. Add rum and freeze. Stir ocassionally so that you don't have big crystals. I suppose you could use pina colada mix and rum and freeze. We are easily able to buy coconut milk or coconut cream canned on the West coast so thats why I make it from scratch. The reason its slushy is that liquour doesn't freeze. Try a small amount. Freeze trianges of fresh pineapple separately for garnish. I have no idea how well it stores we never have it sitting around long.

Here's one we like. From an old church cookbook... * Exported from MasterCook * No Bake Cheesecake Recipe By : Katie Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lemon jello -- small 1 cup boiling water 8 ounces cream cheese -- softened 1 cup sugar 3 tablespoons lemon juice 1 teaspoon vanilla 1 can evaporated milk -- whipped 3 cups graham cracker crumbs 1/2 cup melted butter Dissolve jello in boiling water. Chill until thick. Mix cracker crumbs and butter. Line bottom of pan, reserve part for top. (Or use prepared graham cracker crust.) Cream together cream cheese, sugar and vanilla. Add jello and lemon juice. Mix until well blended and fold into stiffly whipped milk. Pour into crust. Sprinkle remaining crumbs on top. Chill thoroughly. May be frozen. A Book of Favorite Recipes, Arnhart Baptist Church, Purdy, Missouri Copyright: "1968" - - - - - - - - - - - - - - - - - - - NOTES : This can be made in a pie crust and piled high, or in a 13" x 9" pan.

Topo, I've looked over the link, I think I would try your original recipe w/o the lemon, use the pomegranate liqueur for the flavoring, with the option of the Pomegranate Sauce, it would make a great presentation. I will try that way when I next make it. Totally agree w/you about sharing recipes, can you image if recipes weren't shared, porridge might still be the staple in our daily menus. I know for a fact that someone gave her that tart recipe; I just dont know who. In fact, while out w/friends one evening this topic came up and there was a women in the group knew exactly what I was talking about, she had the recipe but someone stole her personal cookbook with that recipe in it, maybe it was MY COUSIN!!! "You can check the torture newsgroups for techniques" LOL !! I have 3 recipes I want to work with; one w/a small amount of ricotta, another w/a small amount of amaretti cookies crushed in the batter, and the other escapes me right now. Each different, so I will try my hand at breaking down each recipe into 3rds as each recipe makes approx 40 tarts & I basically just want samples. Who knows may end up with something far better. Lucy