JELL-O Papaya Jam

• 1 can (20 oz.) crushed pineapple in syrup, undrained
• 2-2/3 cups sliced, seeded and peeled papaya (about 2 medium)
• 2 cups sugar
• 1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
• 1-1/3 cups BAKER'S ANGEL FLAKE Coconut

1. Wash jars and screw bands in hot soapy water; rinse with warm water.
2. Pour boiling water over flat lids in saucepan off the heat.
3. Let stand in hot water until ready to use.
4. Drain jars well before filling.
5. Mix fruit and sugar in large saucepan.
6. Bring to boil on medium heat.
7. Reduce heat and simmer 10 min.
8. Stir in gelatin and coconut; simmer an additional 10 min., stirring occasionally.
9. Skim off any foam with metal spoon.
10. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
11. Wipe jar rims and threads.
12. Cover with two-piece lids.
13. Screw bands tightly.
14. Invert jars 5 min., then turn upright.
15. Or, follow water bath method recommended by USDA.
16. After jars are cool, check seals by pressing middles of lids with finger.
17. Cool and store in refrigerator.
18. (Jam is best if used within 1 month; jam becomes very thick with long storage.)

pineapple, papaya, sugar, gelatin, s angel

Taken from www.kraftrecipes.com/recipes/-17953.aspx (may not work)