Pineapple Jalapeno Jam
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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

  • 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.