Tropical flare…

The mix of tropical fruit tang, sweet, and spicy in this pineapple jalapeño jam is such a perfect combo. Seriously very few things pair as well as tropical fruit and chili peppers, and while pineapple jam may not be a daily driver preserve for most people, it sure is memorable when it’s served. Use it on crackers or mix it with cream cheese for a delicious spicy-sweet dip.

Increase the heat in this recipe by upgrading the pepper. Serrano peppers provide a comparable bright bite, but with a heat that starts above the hottest jalapeño and ranges to near cayenne level (10,000 to 23,000 Scoville heat units).

Pineapple Jalapeño Jam

3.70 from 60 votes

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Prep Time 15

Cook Time 25

Total Time 40

Servings 1/2 pint jars

Ingredients

2 cans crushed pineapple 20 ounce cans, drained
4 cups sugar
2 tablespoons lemon juice
3 teaspoons jalapeño pepper minced and seeded
1 teaspoon butter
3 ounces liquid fruit pectin

Instructions

Prep to preserve

Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes.

Preparing the jam

In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils.
Add the liquid fruit pectin, continuing to stir for 1 minutes while bringing the mix back to a boil. Then remove the pot from the heat source. Remove any foam.

Preserving the jam

Remove the jars from the water, then transfer the jam into the jars, leaving 1/4 inch space at the top of the jar. Run a knife around the inside of each jar to remove any bubbles. Clean the rims of any excess jam.
Seal the jars, then process them in a boiling water canner (approximately 10 minutes, but follow your canner’s instructions). Then remove the jars and allow them to cool.
Preserve the jam in a cool dark location until ready to use.

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