Sweet and Savory Pineapple Jalapeño Jam Recipe (2024)

This pineapple jalapeño jam recipe is the perfect accompaniment to chicken and fish. Plus? It’s a breeze to make!

Contributed by Devon Young. Originally published June 2017; this post has been updated.

Somewhere between sweet and savory, there exists another flavor profile. Shall we call this flavor sweevory? Saveet?

Nonsensical words aside, the marriage of sweet and savory flavors awakens virtually any dish and adds creativity to even the simplest snack. This pineapple jam recipe is a perfect example.

Fruity and spicy flavors play welltogether, and the pairing ofpineapple and jalapeño is especially harmonious! Pineappleseems more than happy in all kinds of savory meals.

Pineapple Jam with Jalapeño Peppers

In this easy recipe, the tropical, syrupy sweetness offsets the green, hot pungency of the jalapeños, elevating both flavors to something complex and enjoyable.

While it would be a stretch to qualify any jam as good for you, pineapples are packed with vitamin C and manganese. They’re also high in fiber and bromelain (an enzyme associated with reduction in pain and inflammation).

Jalapeños are also abundant in vitamin C and offer capsaicin, which is associated with anti-inflammatory and pain relieving properties. So while the addition of sugar may negate some of the health benefits of these fruits, the jam itself isn’t entirely devoid of nutrition.

Ingredients

Pineapple — Look for fruit with yellowing skin, which indicates that the fruit is ripe. Another indicator is fragrance. Can you smell the aroma of pineapple? If you have a pineapple that is close but not quite there, let it sit on the counter for a day or two, where it will continue to ripen. (Learn how to grow your own pineapple here.) In order to have enough pineapple for this recipe I used two small pineapples, peeled, cored, and chopped.

Jalapeño peppers — While I call for jalapeño peppers, it is safe to substitute any type of pepper in equal amounts. If you like more heat, use a hotter pepper. For the savory flavor of peppers without as much heat, try sweet banana peppers. Roughly three large jalapeños provided me with the needed half cup of peppers.

Sugar— Sugar is required for the setting of the jam. Using Pomona’s Universal Pectin allows us to use less. Use your favorite brand of granulated cane sugar. I prefer organic.

Pectin– This recipe is made usingPomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to usemuch less sweetener. The standard pectin brands use anobscene amount of sugarin my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet). The dry pectin is mixed with the sweetener before being added to the fruit. The calcium water is added directly to the fruit.

Be sure to save the pineapple skins to make this delicious pineapple tepache fermented drink.

Related:Tangerine Marmalade Recipe with Ginger and Vanilla

Preparing the Pineapple & Peppers

Fresh pineapples can be a little bit daunting, especially if you’ve never cut one open before. Start by cutting off the green crown and the bottom of the pineapple. Set the crown aside; plant it togrow your own pineapple!

Set the pineapple on one of the cut edges and use a sharp knife to trim just under the rough skin, from top to bottom. Repeat until all of the pineapple peel is removed.

If there are any hard “eyes” remaining, trim those away.

Cut pineapple vertically into quarters. Trim off the hard core and discard. Dice the remaining pieces of pineapple according to how chunky you like your jam.

You can pulse the pineapple in a food processor for a finer jam, or simply hand chop it into 1/4″-1/2″ pieces.

Chop thepeppers finely, being careful not to touch your face; the oils in the jalapeño pepper can burn sensitive skin.

Cooking the Jam

Combine the prepared pineapple, jalapeño pepper, and the calcium water in a large saucepan and bring to simmer. Cook until the pineapple softens and becomes somewhat transparent.

While that’s cooking, mix the sugar and dry pectin together thoroughly.

Once pineapple is sufficiently cooked, add the sugar mixture and cook for two minutes more.

Canning Jam

You’ll need specialcanning jars, lids, and rings(read more aboutcanning equipmenthere) to make this homemade jam shelf-stable, but the process isn’t difficult.

Use quarter-pint, half-pint, or pint jars for this recipe.

Once the jars are filled, you’ll process them in a water bath. What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well.

You might be able touse a large pot, rather than a special water bath canner.

Hot tip:Boil some extra water in a saucepan or electric kettle as you’re working. If you need to top off the water in the canner, you won’t cool down the water too much.

Place hot jars on a countertop lined with a kitchen towel and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)

Remove the ring from each sealed jar, rinse to remove any jam residue, and store (without the ring) in a cool place, such as the pantry.

Here’s a more detailed look at canning jam and jellyand a collection of even more jam recipes!

Using this Jam

• Serve with cream cheese or brie and crackers for an appetizer.
• Use it to baste on grilled chicken.
• Spread it on bagels with cream cheese.
• Make a vinaigrette dressing: Combine 1/2 cup olive oil and 2 tablespoons balsamic vinegar in a jar with 1/2 cup of pineapple jam and mix thoroughly.
• Mixed into ground turkey or pork, it lends a distinctly tropical flavor to meatballs.

Give this delicious pineapple salsa a try for something different. Or make this straight up jalapeno jelly recipe!

FAQs

Do I need to use sterilized jars?

According to the National Center for Home Food Preservation, canning jars only need to be sterilized if they are processed for fewer than 10 minutes. Because this recipe calls for a process time of ten minutes, you do not need to sterilize the jars – the canning process is sufficient. DO start with clean jars, though!

How long does homemade pineapple jam last?

For best quality, homemade jam should be used within a year or so, though as long as the seal remains intact, the product inside the jar should be good.

Can I use canned pineapple?

You absolutely can. Chop chunks of pineapple into smaller pieces. Crushed pineapple can be used without any extra chopping.

What’s the difference between pineapple jam and pineapple preserves?

Fruit preservesare similar to jam, but generally have larger pieces of fruit or whole fruit, in the case of berries.

A jar of pineapple jalapeno jam makes a great gift. Grab a FREE download of these cute printable canning labels— complete with a gentle reminder to return the jar!

★ Did you make this pineapple jam recipe? Don’t forget to give it a star rating below!

Pineapple Jam Recipe with Jalapeño Peppers

Yield: 2 cups

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Sweet, spicy, and a little sassy, this pineapple jam will brighten up cold winter days after you preserve it. This is a small batch recipe for jam made with fresh pineapple.

Ingredients

• 4 cups pineapple, peeled, cored, and chopped
• ½ cups jalapeños, de-seeded and minced
• 2 teaspoons calcium water (from Pomona's Pectin package)
• 3/4-1 cup granulated organic cane sugar
• 2 teaspoons pectin (from Pomona's Pectin package)

Instructions

PREP FOR CANNING

1. Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
2. Gather the jars you'll use and wash in hot soapy water. Make sure each is free of nicks in the rim, which could impede sealing.
3. Bring a small pot of water to a simmer and turn off the heat. Place lids and rings into the water and leave them there until you're ready to screw them onto the filled jars.

MAKE THE CALCIUM WATER

1. Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar.
2. Screw on a lid and shake until well-combined. You'll have more than you need for this recipe.
3. Store the excess in the refrigerator for use in making additional jam or jelly recipes.

MAKE THE PINEAPPLE JAM

1. In a large saucepan, combine pineapple, jalapeños, and calcium water. Over medium heat, bring to simmer, stirring frequently. Cook until the pineapple softens and takes on some translucency, about 20-25 minutes.
2. Meanwhile, mix the sugar and pectin together in a small bowl. When the pineapple mixture is adequately cooked, add the sugar/pectin mixture to simmering fruit and stir until completely dissolved, about two minutes.

CANNING THE JAM

1. Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
2. Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
3. Set jar lids in place. Screw bands on finger tight.
4. Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a full rolling boil and then set the timer.
5. Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
6. Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
7. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
8. Remove rings and wash outsides of jars. Store in a cool, dry place.

Notes

Two small pineapples will net about the right amount of pineapple for this recipe.

This recipe is made usingPomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to usemuch less sweetener. The standard pectin brands use anobscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet).

SOURCE: Adapted from Pomona's Universal Pectin.

Nutrition Information:

Yield: 32Serving Size: 1 grams
Amount Per Serving:Calories: 30Unsaturated Fat: 0gCarbohydrates: 8gSugar: 6g

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