A tropical sweet-heat jam bursting with juicy pineapple, creamy coconut, and a gentle chili kick — sunshine in a jar with island vibes
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: About 2 cups
Ingredients:
* 3 cups fresh pineapple, finely chopped
* 1 cup unsweetened coconut milk
* 1½ cups granulated sugar
* ¼ cup apple cider vinegar or white vinegar
* 1–2 red chili peppers, finely minced (adjust to heat level)
* 1 tbsp fresh lime juice
* ¼ tsp salt
* Optional: ½ tsp crushed red pepper flakes for extra heat
Instructions:
1. Add chopped pineapple, sugar, vinegar, lime juice, and salt to a medium saucepan.
2. Bring to a gentle boil over medium heat, stirring until sugar dissolves.
3. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until pineapple softens.
4. Stir in coconut milk and minced chili peppers.
5. Continue simmering 15–20 minutes, stirring frequently, until thick, glossy, and jam-like.
6. Remove from heat and let cool slightly — the jam will thicken more as it cools.
7. Transfer to a clean jar and refrigerate up to 2 weeks, or water-bath can for longer storage if desired.
Pro Tip:
This island jam is incredible brushed on grilled shrimp or chicken, spooned over cream cheese, or paired with sharp cheddar on a cracker
