Pineapple coconut jam recipe

  • Serves 16
  • 10 mins to prepare and 20 mins to cook
  • 425 calories / serving
Add this recipe to your binder.
pineapple coconut jam (h)

Pour crushed pineapple into a large heavy-based pan. Add the coconut and the sugar, stir well and bring to a simmer for 20 minutes.

Remove from heat, chill and portion into suitable, sterilized containers or freezer bags if intending to freeze batches.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Email recipe details
Print recipe
  • Ingredients

  • 230g crushed pineapples (canned)
  • 900g coconut (shredded)
  • 900g sugar with added pectin (jam sugar)
  • 3tbsp lemon juice
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 1788kj 425kcal 21%
  • Fat 20g 29%
  • Saturates 18g 90%
  • Sugars 63g 70%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 62.9g Protein 1.8g Fibre 5.6g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.