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Jar of homemade coconut jam with a spoon

Coconut–Pineapple Chili Island Jam

A cozy little jar of sweet heat and sunshine, perfect for sandwiches and as a condiment for various meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Condiment, Spread
Cuisine: American, Tropical
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups fresh pineapple, finely chopped Fresh pineapple = brighter, fresher flavor.
  • 1 cup unsweetened coconut milk Unsweetened coconut milk = cleaner sweetness.
  • 1.5 cups granulated sugar
  • 0.25 cups apple cider vinegar or white vinegar
  • 1 to 2 pieces red chili peppers, finely minced Adjust to taste.
  • 1 tablespoon fresh lime juice Lime juice = lifts the jam at the end.
  • 0.25 teaspoon salt
  • 0.5 teaspoon crushed red pepper flakes Optional, for extra heat.

Method
 

Cooking
  1. Place a medium pot over medium heat and add the chopped pineapple, coconut milk, and sugar. Stir so the sugar begins to dissolve.
  2. Once you hear a gentle sizzle, lower the heat to a steady simmer and stir every few minutes.
  3. After about 30 minutes, check for thickness and color—look for soft, jammy fruit and golden edges.
  4. Add the vinegar, minced chiles, lime juice, salt, and crushed red pepper flakes if desired. Stir well.
  5. Continue to simmer for a few more minutes until glossy with fewer loose bubbles.
  6. Remove the pot from heat and let the jam cool for 10–15 minutes before spooning into clean jars.
  7. Store in the fridge or process in a water bath for long-term canning.

Notes

For best results, use a wide, heavy-bottom pot to reduce the jam faster. Cooking too hot could burn the sugars; lower the heat and stir often to fix. For a warm, citrusy lift, swap crushed red pepper for shredded ginger.