This sweet-and-spicy pineapple jalapeño jam is incredibly versatile — I find reasons to spoon it on everything. I’ve made this recipe countless times and included the tips and small adjustments I use so you get a well-set, flavorful jar every time, even if it’s your first time making jam.
Why You’ll Love This Recipe
- Balanced texture. The jam pours easily over chicken, a block of cream cheese, or baked brie, yet remains chunky enough to scoop with tortilla chips. Visible pieces of pineapple and peppers make it attractive in the jar.
- Customizable heat. It has a lively, but not overwhelming, kick. You can easily reduce or increase the heat depending on your preference.
- Simple to preserve. This recipe works well for quick freezer storage or for water-bath canning if you prefer long-term pantry storage.
Ingredients
Adapted from The Cafe Sucre Farine’s Pineapple Habanero Jelly
- Jalapeño peppers: Fresh jalapeños provide the heat. Leave the seeds and membranes for more spice, or remove them to mellow the jam. Pickled jalapeño slices work in a pinch, but fresh gives the best flavor.
- Red bell pepper: Adds color and sweet pepper flavor without extra heat.
- Pineapple chunks: Fresh, canned (not crushed), or frozen pineapple chunks all work; fresh or frozen give the brightest flavor.
- Crushed red pepper flakes: Optional — they add a layered heat. Omit if you prefer milder jam.
- Rice vinegar: I prefer unseasoned rice vinegar for a milder, slightly sweet acidity that balances the sugar. Apple cider, red wine, or white distilled vinegar can be substituted if needed.
- Powdered pectin: Use regular powdered pectin. Do not use instant or low-sugar pectin for this particular method.
- Granulated sugar: Adds sweetness and works with the pectin to thicken the jam.
How To Make Pineapple Pepper Jam
Step 1:
Finely dice the pineapple, red bell pepper, and jalapeños.
Step 2:
Combine the diced pineapple, red bell pepper, jalapeños, rice vinegar, crushed red pepper flakes (if using), and powdered pectin in a 2-quart saucepan. Bring the mixture to a full boil and cook for two minutes, stirring frequently.
Step 3:
Stir in the granulated sugar and return the mixture to a boil. Continue to cook for another two minutes, stirring so the sugar dissolves and the jam thickens slightly.
Remove from heat and ladle the hot jam into clean jars, leaving a small headspace. Seal the jars and allow them to cool to room temperature before storing in the refrigerator or freezer.
Tip: See the recipe notes below if you plan to water-bath can this jam for long-term storage.
Recipe Notes for Canning
If you choose to water-bath can the jam, wash and sterilize jars and lids before filling. Follow safe canning procedures to ensure a reliable seal and shelf stability.
Basic water-bath canning steps I use:
- Ladle the hot jam into washed, hot, sterilized jars and wipe the rims clean.
- Place lids on jars and screw the bands down finger-tight.
- Lower jars into a pot of boiling water so the water covers them by at least 1 inch. Cover and boil for 10 minutes.
- Turn off the heat and let the jars sit in the hot water for 5 minutes before removing.
- Place jars on a towel to cool. You should hear lids pop as they seal. Store sealed jars in a cool, dark pantry for up to one year.
Important Tips
- Texture: This jam is looser than traditional fruit jams and is meant to be slightly pourable — that’s normal.
- Fruit rising: If fruit pieces float toward the top while cooling, tighten the lids and flip the jars a time or two to redistribute the solids before final storage.
- Jam versus jelly: This is a jam because it contains fruit chunks. To make a clear jelly, puree and strain the mixture to use just juice, then follow a jelly-specific recipe.
Serving Suggestions
This jam pairs with many foods. Favorite uses include:
- Spoon over a block of room-temperature cream cheese and serve with crackers for an easy appetizer.
- Use as a finishing sauce for chicken fajitas or brush over grilled chicken.
- Add to tacos, black bean burgers, or sandwiches for sweet-heat balance.
- Serve as a spicy dip with tortilla chips.
- Glaze fried fish or brush over sliced ham for a bright, tangy contrast.
More Easy Jam and Sauce Recipes
Small Batch Strawberry Jam
Easy Mixed Berry Jam Without Pectin
Homemade Blueberry BBQ Sauce
Instant Pot Apple Butter | No Peel Recipe
Fresh Pineapple Jalapeño Jam
Ingredients
- 2 large jalapeño peppers
- 1/2 red bell pepper (medium)
- 2 cups pineapple chunks (fresh, canned, or frozen)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups granulated sugar
- 3 tablespoons powdered pectin (regular, not instant or low-sugar)
- 1/2 cup unseasoned rice vinegar
Instructions
- Finely dice the pineapple, red bell pepper, and jalapeños.
- Place the diced fruit and peppers in a 2-quart saucepan with rice vinegar, crushed red pepper flakes (if using), and powdered pectin.
- Bring the mixture to a boil and cook for two minutes, stirring frequently.
- Stir in the granulated sugar, return to a boil, and cook for another two minutes.
- Ladle the hot jam into clean jars, allow to cool, and then store in the refrigerator or freezer. See notes for water-bath canning instructions.
Notes
- If canning, wash and sterilize jars and lids before filling and follow safe water-bath canning procedures.
- To reduce heat, remove the seeds and membranes from jalapeños and omit crushed red pepper flakes.
- The finished jam will be pourable rather than firm; that texture is intentional and normal.