You can increase from 10 to 15. Is acidic enough to be quite safe.

Thanks for the quick response!

I was looking over the forum and came across a recipe for Coconut Pineapple Conserve (posted by Melly) and am now wondering if I could add 2/3 ? to 3/4 ? cup coconut to this recipe and if I'd have to change/add any other ingredients or change the processing time to keep it safe. I don't want to add the nuts that Melly's recipe calls for...
lol
Or should I just half Melly's recipe and omit the nuts? Whichever may be easier and/or safer! 10 to 15 minute BWB for either?
I do soooo love coconut, so her recipe sounds so much better than the one I linked to before.
Thanks again!
Cathy

Here is a link that might be useful: Mellyofthesouth's Coconut Pineapple Conserve

Not sure about the coconut or nuts. Maybe another person can respond to that issue?

I'd recommend you just go with the recipe Melly posted and halve it, which is quite easy to do. You can delete the nuts with no problem. You may have more clear jelly in the mixture, but other than that it's not an issue. Yield will be less also.

The Blue Ribbon Preserves recipe has lemon juice added to compensate for the reduced pH due to the addition of coconut while the recipe you were originally looking at doesn't. Coconut is low-acid, so I wouldn't add it to a recipe that doesn't account for it.

The processing times for all jams are the same - 5 minutes if you're using sterilized 4 oz. or 8 oz. jars, 10 minutes for hot clean jars but not sterilized. I prefer the 10-minute time. In the long run I think it's a saving of effort and I have not gotten as strong a seal with jars processed only 5 minutes.

Then you add 5 minutes to that for your pint jars, just as an extra measure of safety. So as Ken mentioned, 15 minutes will be great.

Carol

Thank you so much for the help!

I do have one more question though. I was re-reading the coconut pineapple recipe and realized that it called for liquid pectin. I was hoping to make this today, but all I have in the house is 1 box of powdered pectin (Sure Jell).
Think that will work? Or should I wait until I get the liquid pectin?
Cathy

You could give it a try but generally in recipes calling for liquid pectin powdered is not interchangeable. I'd wait and get the liquid. There's nothing more frustrating than making a preserve only to have it fail. You could substitute a different brand of liquid pectin, though.

Carol

The other option is the fail safe Pomona pectin.

I will wait then and see if I can find either the liquid pectin or the Pomona at the store.
Thanks again for all the help and advice!
Cathy