Mango–Coconut Chili Sunshine Jam

Instructions:

1. Add the diced mango, sugar, coconut milk, lime juice, lime zest, chili flakes, and salt to a heavy-bottom saucepan.
2. Bring the mixture to a gentle boil over medium heat, stirring often to prevent sticking.
3. Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the mango is very soft and the mixture begins to thicken slightly.
4. Stir in the pectin, then increase the heat and bring to a rolling boil. Cook for 2–3 minutes, stirring constantly, until the jam looks glossy and thick.
5. Remove from heat and allow the jam to cool. It will continue to thicken as it cools.
6. Spoon into clean jars, let cool completely, then seal and refrigerate.

Variations

• Add finely minced fresh ginger for extra warmth and depth.
• Replace chili flakes with a small amount of finely diced fresh chili for a brighter heat.
• Use pineapple in place of part of the mango for a sharper tropical note.
• Reduce sugar slightly for a looser, more sauce-like consistency.

Tips

• Use very ripe mangoes for the best sweetness and flavor.
• Stir frequently while simmering to prevent scorching due to the coconut milk.
• Adjust the chili flakes gradually to control the heat level.
• This jam pairs beautifully with cream cheese, grilled meats, roasted vegetables, or warm buttered toast.