Sweet and Spicy Pineapple Pepper Jam

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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!

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Why You’ll Love This Recipe

For one, I love the consistency. This jam is a combination of a thick sauce and a loose jam, with 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.

The final reason is that this jam is crazy easy to make! It’s super approachable if you’re new to jam making, and can be adapted to suit your tastes!

Seriously though, this hot pepper jelly is my jam (HA!!).

If you’ve never had hot pepper jelly poured over a block of cream cheese or a wheel of baked brie and then scooped up with a cracker, you haven’t lived. 

This recipe makes a quart–which sounds like a lot but you’ll go through this stuff faster than you think. And it’s easy enough to divide into mason jars and gift to loved ones!

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 chicken 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
• 1/2 medium red bell pepper
• 2 cups pineapple chunks-fresh, canned or frozen
• 1/2 teaspoon of crushed red pepper flakes
• 2 cups granulated sugar
• 2 tablespoons powdered pectin. I did not use instant pectin.
• 1/2 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. These are the water bath canning instructions I use.

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

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