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.

I clipped this recipe off the internet a couple of weeks ago. It was from the best of the LA times. I was intrigued because I thought the lime would add a neat depth of flavor and cut some of the sweetness. I know, I know.... it may not be "authentic", but it sounded good!! :) Also like the minimal amount of cream of coconut and the use of the fresh pineapple instead of just juice. I know it isn't virgin, but I wonder how it would be if you left out the rum? 1987: Coconut Daiquiris This recipe appeared in an article in The Times by Marian Burros. The drink came from David Margolis, a friend of Mayor Ed KochÂs. 1/2 very ripe pineapple, cut into chunks Juice of 1 lime 2 tablespoons Coco Lopez cream of coconut 71/2 ounces Bacardi light rum 20 ice cubes. Combine the ingredients in a blender and whiz until smooth. Serve immediately without garnishes. Makes about 5 daiquiris.

Here's something for you choco-holics! Homemade Peanut Butter Cups (Fine Cooking) makes 30 1 1/2" peanut butter cups 1 lb. bittersweet chocolate or milk chocolate, roughly chopped 1 cup creamy or chunky peanut butte 1/2 tsp. vanilla extract 1/4 tsp. salt 2 Tbs. packed light brown sugar Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat. Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat. Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won't hold up when it dries and gets peeled out of the paper. Set them aside 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate. Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform. Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture. Return the double boiler to medium heat, and soften the remaining chocolate in the bowl. With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours.