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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!

Sweet and Spicy Pineapple Pepper Jam

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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.

Hot Pepper Jelly with Pineapple and Red Bell Pepper

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!

Spicy Pineapple Pepper Jam can be canned, frozen, or stored in the fridge

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

Fresh pineapple, jalapenos, bell pepper, and hot pepper flakes

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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sweet and spicy pineapple jalapeno hot sauce

Sweet and Spicy Pineapple Pepper Jam

Yield: 1 Quart
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

A sweet pineapple jam loaded with red pepper and spicy jalapenos. Perfect for an appetizer or as a condiment on any protein!

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 of granulate sugar
  • 2 tablespoons powdered pectin. I did not use instant pectin.
  • 1/2 cup rice vinegar (unseasoned)

Instructions

  1. Finely dice the pineapple, red bell pepper, and jalapenos (keeping the seeds).
  2. Add diced fruit, peppers, and rice vinegar to a 2 quart saucepan with the red pepper flakes and pectin.
  3. Bring to a boil and cook for two minutes.
  4. Stir in sugar and cook for another two minutes.
  5. Ladle into jars*
  6. Let cool before storing in the fridge or freezer.

Notes

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

This is a loose "jam".  So don't worry, you didn't do it wrong!!

Nutrition Information:
Yield: 1 quart Serving Size: 1
Amount Per Serving: Calories: 2112Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 147mgCarbohydrates: 545gFiber: 11gSugar: 475gProtein: 3g

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13 Comments

  1. Love this. I have just made my 3rd batch. I do have a problem with the solids rising to the top, although it doesn’t affect the taste.

    1. I’m so glad you love it!! Sometimes when I’m canning this jam or if I’m just waiting for the jam to cool, I’ll pop a lid on the jar or container and flip it over halfway through cooling. That seems to help!

    1. Hi Kate!
      I’ve never used liquid pectin, but I read that you can use 1 packet of liquid pectin for every 2 tablespoons of powdered pectin. And you would add the liquid pectin at the end of the cooking process. Hope this helps!

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