Sweet and Spicy Pineapple Pepper Jam

This sweet and spicy pineapple pepper jam is so delicious, you'll put it on everything. The sweet pineapple, cool red pepper, and spicy jalapenos come together in perfect harmony to kick up any meat or appetizer on your menu!

Woot! How can you not be excited for sweet and spicy pineapple pepper jam??

It's actually a cross between a sauce and a jam, because it tends to run a little on the looser side than a traditional jam.

But don't even think about putting this baby in a corner or in the same category as other hot sauces or jellys.  This gem is something special.

For one, it's got some nice chunkiness to it. You can see all the peppers, bits of pineapple, and the little flakes of crushed red pepper swimming around in the jar. So you know exactly what's in it!!

Second, it is spicy, but it's not going to melt your face off.  You'll be able to enjoy the flavors of the sauce, as well as whatever's underneath it at the same time.

This recipe came about after making a batch of pineapple habanero jelly for my mom for Christmas one year.

She ADORES spicy foods, so it's always fun for me to try and come up with different hot food gifts to give her each year. 

And when I say she adores spicy foods, I mean she really, really, loves crazy hot stuff. Like, to the point I'm surprised she even has tastebuds left. 

One time we ordered hot wings at lunch and she ordered wings so hot, we had to sign a waiver at the table.  I tried one, but couldn't even taste the chicken. My face was on fire.  I think I had the hiccups for the rest of the day. 

And she just ate those things like popcorn. Respect.

But that's the fun of it.  No limits.  I can go spice crazy. I appreciate that Mom, that's what makes you cool.

So anywhosers, this particular Christmas I really wanted to try my hand at canning. It had always intimidated me before, but I was bound and determined to figure it out.

I haven't sent anyone to the ER yet, so I guess that's a good sign!!

Another reason-- maybe the real reason-- I wanted to make this jam was because I was really hankering for some hot pepper jelly and wanted to hoard a jar for myself. So I figured give a gift and get a gift, right? Isn't that how it works?

Seriously though, hot pepper jelly is my jam (HA!!). I mean, if you've never had hot pepper jelly poured over a block of cream cheese and then scooped at it with a cracker, you haven't lived. 

I swear the Heavens open up every time a plate of that stuff shows up at a pot luck. Que the harps.

The recipe I was using at the time luckily made a few pints of jelly, so I gave Mom a couple and saved the rest for me.  Woot!

I'm pleased to report Mom loved it! And it was enough spice to keep her happy, so that was a win in my book.  

I thought it was delicious too, but it was super duper spicy.  Thankfully, I happen to like spicy foods too.  Not as spicy as Mom, but still nice and spicy. But my husband on the other hand-- I think it may have been too much for him.

I ended up loving this jam so much, I ate it with straight tortilla chips. 

And cheese and crackers.

Put it on my left shoe.

And chicken fajitas.  Especially chicken fajitas.

OH MAN.  

What that sweetness does to chicken I can't even begin to tell you.  And the hot peppers? They cut all that sweet from the pineapple and the sugar and send this dish to the moon.

TO THE MOON I TELL YOU.

So inevitably, we ran out.

I was making chicken fajitas one week and absolutely needed sweet hot pepper jelly. But I didn't have any habaneros, and I only had frozen pineapple and I didn't want to make a million jars of it either.

So I used what I had on hand and thus sweet and spicy pineapple pepper jam was born.

It's important to note, that although I wasn't canning this particular batch, I still added the pectin.  Pectin still helped to thicken the goo!

HOLY SMOKES!

I loved this jam more than my OG version AND it was (and still is) super simple to make. 

It makes a quart--which sounds like a lot but you'll go through this stuff faster than you think. And it just tastes so flipping good!!! Like seriously, it's not so hot that you can't taste the pineapple and it's not so overpowering that you can't taste the food under the jam. It's sweet, zippy, and well balanced and goes with everything! 

What do you do with Pineapple Pepper Jam?

To be honest, you can serve this stuff with just about anything! Here are some of my favorite serving suggestions:

• Pour over a block of room temperature cream cheese and serve with multigrain crackers
• Serve as a sauce with fajitas
• Add to Tacos
• As a spicy dip for tortilla chips
• Slather it on chicken or ham

Does it keep well?

Yes!

I keep mine in a mason jar in the fridge and it's lasted at least a month.

You can also freeze it--in a mason jar or plastic container.  If freezing in a mason jar just leave a little room at the top for expansion--don't fill jar full up.

Double this recipe and preserve jars for the pantry!!! It has enough sugar and vinegar in the recipe to make it safe for canning. Here's a handy guide and water bath canning instructions.

How To Make Sweet and Spicy Pineapple Pepper Jam

Adapted from The Cafe Sucre Farine's Pineapple Habanero Jelly

UPDATED 10/01/20

Ingredients:

• 2 large jalapeno peppers
• ½ medium red bell pepper
• 2 cups pineapple chunks-fresh, canned or frozen
• ½ teaspoon of crushed red pepper flakes
• 2 cups granulated sugar
• 2 tablespoons powdered pectin. I did not use instant pectin.
• ½ cup rice vinegar (unseasoned)

Instructions:

Finely dice pineapple, red bell pepper, and jalapenos (keeping the seeds).

Add diced fruit, peppers, and vinegar to a 2 quart saucepan with the red pepper flakes and pectin. Bring to a boil and cook for two minutes.

Stir in sugar and cook for another two minutes.

Ladle into jars*

Let cool before storing in the fridge or freezer.

*If you're canning your jam, make sure to follow the prep and cleaning instructions before ladling your jam into the jars. You can find canning instructions I use here.

Recipe Notes

• This is a loose "jam".  So don't worry, you didn't do it wrong!!
• You can substitute any combo of peppers you'd like. Even add more if you want!
• I've used fresh, frozen, and even canned pineapple in the past, so use what you have on hand.
• I've substituted jarred jalapenos for fresh in a pinch and it works just fine too!
• To make a milder sauce, remove the seeds and membrane from the jalapeno before cooking

You may also like:

Sheet Pan Chicken Fajitas

DIY All Purpose Mexican Spice Blend

Easy Cauliflower Pizza Crust

One Pot Chili Mac