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An open jar of pepper jelly with a spoon inside, surrounded by sliced jalapeños and crackers topped with cream cheese and jelly on a wooden surface.

Fresh Pineapple Jalapeno Jam

A sweet pineapple jam loaded with red pepper and spicy jalapenos. Perfect for an appetizer or as a condiment on any protein!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 32 servings
Author: Michelle

Ingredients

  • 2 large jalapeno peppers
  • 1/2 red bell pepper (medium sized)
  • 2 cups pineapple chunks, fresh, canned, or frozen
  • 1/2 teaspoon of crushed red pepper flakes
  • 2 cups of granulated sugar
  • 3 tablespoons powdered pectin. Do not use instant or low sugar pectin.
  • 1/2 cup rice vinegar, unseasoned

Instructions

  • Finely dice the pineapple, red bell pepper, and jalapenos.
  • Add diced fruit, peppers, and rice 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 (see note)
  • Let cool before storing in the fridge or freezer.

Notes

  • If you're canning your jam, make sure to wash and sterilize your jars before filling. Find the water bath canning instructions I use under "recipe notes" in the post.
  • To reduce the spice, remove the seeds and membrane of the jalapeno, and omit the crushed red pepper.
  • This is a loose jam; it will be pourable rather than spreadable.  So don't worry, you didn't do it wrong!
Cuisine Condiments
Course Lunch/Dinner

Nutrition

Serving: 2tablespoons | Calories: 58kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 3mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 83IU | Vitamin C: 8mg | Calcium: 2mg | Iron: 0.1mg