Coconut-Kissed Tropical Heat Jam

Instructions:

1. In a large saucepan over medium heat, combine the crushed pineapple, mango, coconut milk, shredded coconut, lime juice, minced chili, and grated ginger. Stir until well blended.
2. Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
3. Add the sugar and stir continuously until fully dissolved.
4. Increase the heat and bring the mixture to a full rolling boil that cannot be stirred down. Boil for 1 minute.
5. Stir in the liquid pectin and continue boiling for 1 to 2 minutes, stirring constantly.
6. Remove from heat and skim off any foam from the surface.
7. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
8. Seal and allow to cool completely. The jam will continue to thicken as it sets.

Variations :

• Use passion fruit in place of mango for a tangier tropical profile.
• Add a splash of dark rum during cooking for deeper island flavor.
• Substitute unsweetened coconut for a less sweet version.

Tips :

• Stir frequently once the sugar is added to prevent scorching.
• Adjust chili to suit your heat preference—start mild and build gradually.
• For added texture and nutty depth, stir in toasted coconut just before jarring.