Pineapple Coconut Chili Jam (Sweet, Spicy & Tropical)
If you're looking for a jam that's anything but ordinary, this Pineapple Coconut Chili Jam is the perfect blend of sweet, tropical, and spicy. Juicy pineapple and creamy coconut create a rich island-inspired flavor, while a touch of chili adds just enough heat to keep every bite interesting. Whether spread on fresh sourdough, paired with cream cheese and crackers, spooned over grilled chicken, or added to a charcuterie board, this homemade jam brings a burst of sunshine and bold flavor to any meal. If you don't care for spicy, simply omit the chili peppers.
Ingredients
- 4 cups pineapple fresh or frozen -thaw if frozen
- 1 cup unsweetened shredded coconut
- 1-2 chili peppers or 1/2-1 tsp red pepper flakes - optional
- 1/4 cup lemon juice use bottled
- 2 tsp calcium water included in Pamona's Pectin box
- 3/4 cup cane sugar
- 2 tsp Pamona's Pectin
Instructions
Making the Jam
- If using frozen pineapple, get out of the freezer and let thaw. If using fresh, peel and dice pineapple.
- Start by washing and sanitizing your jars and lids in hot water. You can keep the lids in hot water, some say it helps to seal better, but I have tested both ways and have not noticed any difference.
- Prepare the calcium water by mixing 1/4 tsp calcium powder from the Pomona’s Pectin box with 1/4 cup water. You will not use all of this water mix, you can save it in the fridge for another batch of jam, or simply dump it when done. I find I always have more calcium powder than pectin.
- Next measure the pineapple into a pan. We like a smoother jam, so I use an immersion blender to blend till mostly smooth. You can also just mash till it reaches your desired texture. Then add coconut, finely chopped chili peppers, and lemon juice into a pan. Mix well, then let sit for an for to allow the flavors to meld.
- Simmer over low heat. Add calcium water; stir well. Bring the fruit mixture to a full boil.
- Meanwhile, measure sugar (or sweetener of choice), add pectin and mix thoroughly.
- Once fruit mixture is at a full boil, add the pectin/sweetener. Stir vigorously to dissolve the pectin. Continue stirring until it returns to a full boil. Remove from heat.
- Fill your prepared jars with jam, filling to 1/4″ of top. Wipe the rims of the jar well, any food on the rim will effect the ability to seal. Close with the 2-piece lids. You want a finger-tight close to can. If doing hot water bath to seal for longer term storage, follow the next instructions, if not, your jam is ready to cool then refrigerate.
Hot Water Bath Canning
- If you want to preserve for later, hot water bath is a very simple process to safely seal your jars, making it shelf stable for at least a year.
- Place filled jars in a pot large enough to be able to cover the jars. Fully cover the jars with water and bring to a full boil. Boil for 10 minutes. (add 1 more minute for every 1000 ft above sea level) Remove the jars from the water and let cool. Enjoy the beautiful sound of jars sealing. Once cooled check for seals – the lid will be sucked down in the center if sealed. If not sealed refrigerate or freeze.
- Disclaimer: This is only a suggested time for hot water bathing, please do your own research. Feel free to check out the USDA website to find the recommended times they give.
Notes
I do an optional test to make sure it is the thickness we like after it reaches the final boil. I put a small amount of jam on a spoon and place it in the freezer for a few minutes to cool fully. Remove the test spoon from the freezer and see if it is the thickness that you like. If it is too runny, starting with 1/4 tsp at a time, you can mix more pectin with sugar and add it to the jam. Bring to boil and test again.