This vibrant island-inspired jam combines tropical sweetness with warm heat in a glossy, richly aromatic spread. Fresh pineapple dissolves into tender fruit bits as it simmers, while creamy coconut milk weaves a smooth, mellow sweetness through every spoonful. Red chili peppers add just the right amount of warming spice to give body and character to this jam. Tangy vinegar and fresh lime juice balance the sweet elements with bright acidity, creating a condiment that has both complexity and harmony. Whether served on a cheese board, alongside grilled meats, or simply spread over toast, this jam delivers a brilliant burst of tropical flavor.
Servings
Makes about 2 cups
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
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 to 2 red chili peppers, finely minced (adjust based on how spicy you’d like it)
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
Instructions
1. Prepare your ingredients carefully
Before you begin cooking, make sure all your ingredients are ready. Use a sharp knife to finely chop the fresh pineapple — you want small, uniform pieces so the fruit breaks down consistently as it cooks. Remove the seeds from the red chili peppers if you’d prefer milder heat, then mince them finely so they disperse their flavor throughout the jam rather than leaving large, sharp bursts of spice. Juice your lime and set everything near your stovetop so you’re ready to work quickly once the heat is on.
2. Start the syrup base
Place a medium-sized, heavy-bottomed saucepan over medium heat and pour in the coconut milk. The unsweetened coconut milk will be your rich, creamy foundation. As it warms, it will begin to soften and release its subtle sweetness. Stir it gently once or twice to prevent sticking, being careful not to let it boil over at this stage.
3. Add granulated sugar to dissolve
Sprinkle in the granulated sugar a little at a time, stirring continuously so that it dissolves smoothly into the coconut milk. As the sugar dissolves, you’ll see the mixture starting to thicken slightly and take on a glossy sheen. This step ensures your jam won’t be gritty and will build a sweet base that contrasts with the fruit and spice.
4. Introduce pineapple and chili
Once the coconut and sugar mixture is smooth and warm, add the finely chopped pineapple and minced red chili peppers. Stir vigorously so that each piece of pineapple is coated and begins to mingle with the coconut and sugar. The bright sweetness of the pineapple and the warming heat of the chili will start to infuse the mixture instantly.
5. Add vinegar and lime juice
Pour in the apple cider vinegar and freshly squeezed lime juice, then sprinkle in the salt. These acidic elements are essential: they balance the jam’s sweetness and help to brighten the flavors of the pineapple and coconut. The vinegar also contributes a tangy depth that prevents the jam from tasting overly sugary.
6. Bring to a slow, steady simmer
Turn the heat slightly higher until the mixture just begins to bubble around the edges, then reduce the heat to low. Let the jam simmer gently for about 35–40 minutes. Stir frequently — especially toward the end — to prevent sticking and ensure that the sugar continues to dissolve and the pineapple breaks down into the sauce. During this time, you will notice the mixture transforming, thickening into a rich, glossy jam with vibrant flecks of fruit and spice.
7. Adjust seasoning and optional heat
Taste your jam once most of the liquid has evaporated and it’s reached the consistency of a thick sauce. If you want a touch more heat, sprinkle in the optional crushed red pepper flakes and stir well. Continue simmering just a few more minutes if you add them. The result should be a harmony of sweet, tart, creamy, and mildly spicy flavors that linger pleasantly on the palate.
8. Cool and store
Remove the pan from the heat and allow the jam to cool slightly at room temperature. As it cools, it will continue to thicken. Transfer to sterilized jars and seal tightly. Stored in the refrigerator, this jam will keep for several weeks, ready to complement everything from grilled chicken to creamy cheeses, or to elevate breakfast toast with an unexpected tropical flair.