Pineapple Jalapeño Jam

| Last Updated: February 16, 2020 | , ,

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Tropical flare…

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 upgrading the pepper. Serrano peppers provide a comparable bright bite, but with a heat that starts above the hottest jalapeño and ranges to near cayenne level (10,000 to 23,000 Scoville heat units).

Pineapple Jalapeno Jam

Pineapple Jalapeño Jam

3.4 from 25 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 5 1/2 pint jars

Ingredients
  

  • 2 cans crushed pineapple 20 ounce cans, drained
  • 4 cups sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons jalapeño pepper minced and seeded
  • 1 teaspoon butter
  • 3 ounces liquid fruit pectin

Instructions
 

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.
Tried this recipe?Mention @PepperScale or tag #PepperScale!

See more of our spicy recipes…

Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.

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