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Coconut–Pineapple Chili Island Jam

A delightful jar of sweet heat and sunshine featuring fresh pineapple and coconut milk, perfect for spreading or serving as a condiment.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 small jars
Course: Condiment, Snack
Cuisine: Fusion, Tropical
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups fresh pineapple, finely chopped Use ripe pineapple for sweeter jam.
  • 1 cup unsweetened coconut milk Unsweetened coconut milk gives a cleaner flavor.
  • 1.5 cups granulated sugar
  • 0.25 cup apple cider vinegar or white vinegar
  • 1 to 2 pieces red chili peppers, finely minced Adjust based on desired heat.
  • 1 tablespoon fresh lime juice Lime brightens the entire jar.
  • 0.25 teaspoon salt
  • 0.5 teaspoon crushed red pepper flakes Optional for additional heat.

Method
 

Cooking
  1. Place the chopped pineapple, coconut milk, sugar, and vinegar in a large pot over medium heat.
  2. Stir often until the sugar dissolves and the mixture begins to simmer; you'll hear a soft sizzle.
  3. Add the minced chili peppers, lime juice, salt, and crushed red pepper flakes if you like more heat.
  4. Lower to a gentle simmer and stir every few minutes so nothing sticks.
  5. After about 35-45 minutes, the jam will thicken; look for glossy spoon trails and edges that pull away from the pot.
  6. To test doneness, drop a teaspoon on a cold plate—if it holds shape slightly, it's ready.
  7. Remove from heat, let cool a bit, then ladle into sterilized jars and seal.

Notes

Keeps well for up to 3 weeks in a sealed jar. Freezer-friendly for up to 3 months; leave headspace when freezing. Reheat gently in a saucepan over low heat for best texture.