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.
Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Add the sugar and stir continuously until fully dissolved.
Increase the heat and bring the mixture to a full rolling boil that cannot be stirred down. Boil for 1 minute.
Stir in the liquid pectin and continue boiling for 1 to 2 minutes, stirring constantly.
Remove from heat and skim off any foam from the surface.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
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.
