The mix of tropical fruit tang, sweet, and spicy in this pineapple jalapeño jam is such a perfect combo. Seriously very few things pair as well as tropical fruit and chili peppers, and while pineapple jam may not be a daily driver preserve for most people, it sure is memorable when it’s served. Use it on crackers or mix it with cream cheese for a delicious spicy sweet dip.
Increase the heat in this recipe by keeping some (or all) of those jalapeño seeds in play. Much of a jalapeño’s heat (like all chili peppers) comes from its seeds, so using them in the jam will bring a solid spiciness boost with it.
- 2 cans crushed pineapple 20 ounce cans, drained
- 4 cups sugar
- 2 tablespoons lemon juice
- 3 teaspoons jalapeño pepper minced and seeded, leave seeds in for more heat
- 1 teaspoon butter
- 3 ounces liquid fruit pectin
Prep to preserve
- Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes.
Preparing the jam
- In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils.
- Add the liquid fruit pectin, continuing to stir for 1 minutes while bringing the mix back to a boil. Then remove the pot from the heat source. Remove any foam.
Preserving the jam
- Remove the jars from the water, then transfer the jam into the jars, leaving 1/4 inch space at the top of the jar. Run a knife around the inside of each jar to remove any bubbles. Clean the rims of any excess jam.
- Seal the jars, then process them in a boiling water canner (approximately 10 minutes, but follow your canner's instructions). Then remove the jars and allow them to cool.
- Preserve the jam in a cool dark location until ready to use.