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Spiced Pineapple Coconut Jam with Rum

Spiced Pineapple and Coconut Jam with Rum

Spiced Pineapple and Coconut Jam with Rum. A really unique and delicious homemade jam, perfect for summer!

Course Jams & Preserves
Keyword Jam
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 2 jars


  • 1 pineapple
  • 1 cup shredded coconut
  • 1 lime, zest and juice
  • 1 cup caster sugar
  • 1 cup water
  • 4 cardamom pods
  • 2 cinnamon sticks
  • 3 star anise
  • 1/2 vanilla bean, seeds scraped (or 1/2 teaspoon vanilla bean paste)
  • 1/4 cup spiced rum, optional


  1. Peel, core and roughly chop the pineapple. From 1 whole pineapple I got around 850g of pineapple flesh. Place into a food processor (in 2 batches if necessary) until more finely chopped.
  2. Place the pineapple, coconut, juice of half a lime, sugar, water and spices into a large saucepan and bring to the boil. Keep track of how many spices you used as you will need to remove them later after the jam has cooked. Reduce the heat and cook, simmering uncovered for about 30-40 minutes until the pineapple has softened.
  3. Add half the rum and lime zest and cook, stirring occasionally until thickened and most of the liquid has evaporated (around 50 minutes). Remove the cardamom pods, cinnamon sticks and star anise. Stir in the remaining rum and lime juice. Pour hot jam into hot sterilised jars, seal immediately and turn upside down to cool. Store in a cool, dark place or refrigerate after opening.

Recipe Notes

Recipe adapted from Women’s Weekly Made from Scratch