waffle topped with pineapple, lime + coconut jam surrounded by ingredients

Pineapple, Lime + Coconut Jam 


3 from 1 vote
Recipe by Kisha Washington, Bronze winner at Biscuits & Jampionship, World Food Championship 2019. The 2019 World Food Championship took place in Dallas, Texas and included a wonderful new event, the Biscuits and Jampionship! Donna Collins, owner and chef of The Jelly Queen, was the brains and brawn behind putting this event together and we were proud to partner with her in sponsoring the event.


Options: Honey can be substituted for the agave. 1 cup up to 2 cups of sugar can be substituted for the agave.
Servings 6 cups


  • 3 Cups pineapple chopped
  • 1/2 orange chopped, small
  • 1/4 Cup organic coconut milk
  • 1/4 Cup coconut water
  • 3 tsp calcium water see step #1
  • 1 lime juiced
  • 1/2 Cup shredded coconut toasted
  • 1 1/2 cups organic whole cane sugar
  • 3 tsp Pomona Universal Pectin mixed with sweetener


  • Before You Begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • In a jam pan, add pineapple, orange pieces, coconut milk, coconut juice, calcium water and lime juice. Cook on medium heat, bring to a simmer for 5 minutes.
  • Increase heat and bring to a boil for 8-10 mins.
  • Reserve 1/4 cup of pineapple mixture. In a fine sieve, smash the remaining mixture through to make smooth.
  • Place back into pan, add in 1/4 reserved pineapple, and toasted coconut. Bring mixture back up to a boil.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Once fruit mixture is to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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10 Responses

  1. Elizabeth Sutherland
    | Reply

    Does this require canned or can fresh pineapple be used?

    • Shelby Collings
      | Reply

      Fresh pineapple can certainly be used, it just needs to be boiled for an extra 5 minutes before the sweetener/pectin is added to ensure that the enzymes from the fresh pineapple does not effect the pectin.

  2. LaTricia
    | Reply

    I have been so excited for this recipe! I’m wondering if the yield was tested before this recipe was posted. I followed everything to the tee and this only produced a little over 2 cups, only a third of the estimated yield! I think you would need to double the pineapples (or at least the coconut water/milk) in order for this recipe to be accurate. Those ratios have made it so that there’s also an overwhelming amount of toasted coconut in each spoonful. I expect it will make a good ice cream topping with those things considered. Disappointing to have made so little when this recipe is so involved. Please consider tweaking this for accuracy.

    • Shelby Collings
      | Reply

      Hello LaTricia,

      How interesting! We made this last week and the yield was just over 6 cups. 😊

  3. LaTricia
    | Reply

    Hi! If I don’t have a sieve would cheesecloth/a jelly bag work just as well for turning the fruit pieces into pulp?

    • Shelby Collings
      | Reply

      Yes, that should work just fine!

    • Jessica Douthit
      | Reply

      I am new to canning and want to try this recipe. You dont mention anything about straining out the big chunks of fruit or coconut. Do I leave them in or do I need to strain them using what the other lady mentions, a sieve or jelly bag?

      • Shelby Collings
        | Reply

        Hello Jessica,

        Welcome to Pomona’s Pectin! We are happy you found us. For this recipe, because all of the fruit is chopped, there shouldn’t be too many large chunks, and the coconut is finely shredded. Should you have any large chunks of orange or pineapple, we do suggest that you break it up in the boiling/cooking process. No straining or jelly bag needed for this jam recipe.
        Happy jamming!

  4. Laura Kimble-Buschelmann
    | Reply

    Is it possible to use less sugar? Like, if I wanted to use just 1/2 cup honey, how would I alter the recipe?


    • Shelby Collings
      | Reply

      You sure can! Simply mix your pectin powder into the 1/2 cup honey and proceed as normal. Should you find that you desire additional sweetener toward the end, you may add some before canning.

      Happy jamming Laura!

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