Pineapple Jalapeno Jam

Pineapple Jalapeño Jam

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 1/2 pint jars


  • 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

  1. Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes.

Preparing the jam

  1. In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils.
  2. 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

  1. 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.
  2. 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.
  3. Preserve the jam in a cool dark location until ready to use.