Fresh Pineapple Jalapeno Jam is the ultimate sweet and spicy condiment that instantly upgrades everything from appetizers to grilled meats. Bursting with tropical pineapple flavor, balanced by the gentle heat of jalapenos and red pepper flakes, this vibrant jam is bold yet approachable. The combination of fruit and heat creates a glossy, pourable spread that is ideal for entertaining or everyday meals. Whether you spoon it over cream cheese, brush it onto grilled chicken, or drizzle it on tacos, this easy homemade jam delivers unforgettable flavor in just 30 minutes from start to finish.
Why You’ll Love This Fresh Pineapple Jalapeno Jam
There are countless reasons this jam deserves a permanent place in your refrigerator.
- First, it is incredibly quick. With just 20 minutes of prep and 10 minutes of cooking, you get a gourmet style condiment without hours in the kitchen.
- Second, the flavor balance is exceptional. The natural sweetness of pineapple pairs beautifully with the grassy heat of jalapenos and the subtle kick from crushed red pepper flakes. The rice vinegar adds brightness and depth, keeping the jam from becoming overly sweet.
- Third, it is versatile. Use it as a glaze for pork, spoon it over baked brie, add it to burgers, or serve it alongside grilled shrimp. It works equally well for weeknight dinners and holiday entertaining.
- Finally, it is beginner friendly. Even if you have never made jam before, this simple stovetop method makes the process approachable and stress free.
Ingredients
To make this vibrant sweet and spicy jam, you will need:
2 large jalapeno peppers
1 half medium red bell pepper
2 cups pineapple chunks fresh canned or frozen
1 half teaspoon crushed red pepper flakes
2 cups granulated sugar
3 tablespoons powdered pectin do not use instant or low sugar pectin
1 half cup unseasoned rice vinegar
Each ingredient plays a specific role. The pineapple provides sweetness and body, jalapenos bring fresh heat, red bell pepper adds color and mild sweetness, pectin ensures proper thickening, and rice vinegar balances the sugar with gentle acidity.
Step-by-Step How to Make Fresh Pineapple Jalapeno Jam
Start by preparing your produce. Finely dice the pineapple into small, even pieces. The smaller the dice, the smoother your final jam will be. Finely chop the jalapenos and red bell pepper as well. For less heat, remove the seeds and membranes from the jalapenos before chopping.
In a 2 quart saucepan, combine the diced pineapple, jalapenos, red bell pepper, rice vinegar, crushed red pepper flakes, and powdered pectin. Stir thoroughly so the pectin is evenly distributed.
Place the saucepan over medium high heat and bring the mixture to a rolling boil. Once it reaches a full boil, cook for two minutes while stirring frequently to prevent sticking.
Next, add the granulated sugar all at once. Stir continuously until the sugar fully dissolves. Bring the mixture back to a boil and cook for an additional two minutes. The jam will begin to thicken slightly but will remain loose and pourable.
Carefully ladle the hot jam into clean jars. Allow the jars to cool completely at room temperature before transferring them to the refrigerator or freezer.
If you plan to can the jam for longer storage, ensure your jars are properly sterilized and follow safe water bath canning procedures.
Helpful Tips
Use fresh pineapple for the brightest flavor, but canned or frozen pineapple works well when fresh is not available. If using canned pineapple, drain it thoroughly to avoid excess liquid.
Chop the peppers very finely. Large chunks can overpower individual bites, while a fine dice distributes heat evenly throughout the jam.
Do not substitute instant or low sugar pectin. This recipe is formulated for regular powdered pectin and altering it may affect the texture.
Expect a loose consistency. This is designed to be spoonable and pourable rather than thick like traditional jelly. It is perfect for drizzling.
Taste carefully before adjusting heat levels. Remember that the spice will mellow slightly as the jam cools.
Substitutions And Variations
If you enjoy experimenting, this recipe adapts beautifully.
Swap jalapenos for serrano peppers for more heat. Use only one jalapeno and skip the crushed red pepper flakes for a milder version.
Replace rice vinegar with apple cider vinegar for a slightly fruitier tang.
Add a splash of lime juice at the end of cooking for a citrus forward twist.
For a smoky variation, incorporate a small amount of finely minced roasted poblano pepper.
You can also pulse the finished jam briefly with an immersion blender if you prefer a smoother texture while still keeping some small fruit pieces for character.
Storage Instructions
Once cooled, store the jam in airtight jars in the refrigerator for up to three weeks. For longer storage, freeze the jam for up to three months. Leave some headspace in freezer safe containers to allow for expansion.
If properly processed using a water bath canning method, sealed jars can be stored in a cool, dark pantry for up to one year. Always check seals before opening and discard any jar that shows signs of spoilage.
Nutritional Information
Per 2 tablespoons serving:
Calories 58 kcal
Carbohydrates 15 g
Protein 0.1 g
Fat 0.1 g
Saturated Fat 0.004 g
Polyunsaturated Fat 0.01 g
Monounsaturated Fat 0.003 g
Sodium 3 mg
Potassium 18 mg
Fiber 0.3 g
Sugar 14 g
Vitamin A 83 IU
Vitamin C 8 mg
Calcium 2 mg
Iron 0.1 mg
This jam is naturally fat free and low in sodium, making it a flavorful way to enhance dishes without adding heavy ingredients.
Serving Suggestions
This sweet and spicy pineapple jam shines in countless ways.
Spread it over softened cream cheese and serve with crackers for an effortless appetizer.
Brush it over grilled chicken or pork during the final minutes of cooking to create a glossy, caramelized glaze.
Spoon it onto burgers or sandwiches for a tropical twist.
Use it as a dipping sauce for coconut shrimp or spring rolls.
Drizzle it over baked brie and top with chopped herbs for a stunning party centerpiece.
It also pairs beautifully with grilled salmon, tacos, and even breakfast sandwiches for those who love a sweet heat combination.
Frequently Asked Questions About Fresh Pineapple Jalapeno Jam
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well. Be sure to drain it thoroughly to avoid excess liquid, which can thin the jam.
How spicy is this jam?
The heat level is moderate. Removing the jalapeno seeds and membranes will significantly reduce the spice. You can also omit the crushed red pepper flakes for a milder version.
Why is my jam not thick?
This recipe creates a loose, pourable jam rather than a firm spread. As it cools, it will thicken slightly but remain spoonable.
Can I freeze this jam?
Absolutely. Store it in freezer safe containers with a little room for expansion and freeze for up to three months.
Can I double the recipe?
Yes, but work in batches if possible to maintain proper boiling and thickening for consistent results.
Final Thoughts
Thank you so much for spending time in the kitchen with this Fresh Pineapple Jalapeno Jam recipe. This is one of those simple creations that feels special every single time you serve it. I love how effortlessly it comes together and how the sweet pineapple and vibrant heat create such an exciting flavor combination. Whether you are hosting friends or just adding something extra to dinner, this jam brings brightness and personality to any dish. I hope you enjoy making and sharing it as much as I do. Happy cooking and thank you for being part of this delicious food loving community.
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Fresh Pineapple Jalapeno Jam Recipe
- Total Time: 30 minutes
- Yield: 32 servings 1x
Description
Fresh Pineapple Jalapeno Jam is a sweet and spicy homemade condiment made with juicy pineapple, fresh jalapenos, and red bell pepper. This quick stovetop jam comes together in just 30 minutes and is perfect for appetizers, grilled meats, seafood, and sandwiches. It has a glossy, pourable texture and bold flavor that makes any dish more exciting.
Ingredients
2 large jalapeno peppers, finely diced
1 half medium red bell pepper, finely diced
2 cups pineapple chunks, fresh canned or frozen, finely diced
1 half teaspoon crushed red pepper flakes
2 cups granulated sugar
3 tablespoons powdered pectin, do not use instant or low sugar pectin
1 half cup unseasoned rice vinegar
Instructions
- Start by preparing your produce. Finely dice the pineapple into small, even pieces. The smaller the dice, the smoother your final jam will be. Finely chop the jalapenos and red bell pepper as well. For less heat, remove the seeds and membranes from the jalapenos before chopping.
- In a 2 quart saucepan, combine the diced pineapple, jalapenos, red bell pepper, rice vinegar, crushed red pepper flakes, and powdered pectin. Stir thoroughly so the pectin is evenly distributed.
- Place the saucepan over medium high heat and bring the mixture to a rolling boil. Once it reaches a full boil, cook for two minutes while stirring frequently to prevent sticking.
- Next, add the granulated sugar all at once. Stir continuously until the sugar fully dissolves. Bring the mixture back to a boil and cook for an additional two minutes. The jam will begin to thicken slightly but will remain loose and pourable.
- Carefully ladle the hot jam into clean jars. Allow the jars to cool completely at room temperature before transferring them to the refrigerator or freezer.
- If you plan to can the jam for longer storage, ensure your jars are properly sterilized and follow safe water bath canning procedures.
Notes
This jam has a loose, spoonable consistency rather than a firm jelly texture.
To reduce spice, remove jalapeno seeds and omit crushed red pepper flakes.
If canning, sterilize jars properly and follow safe water bath canning procedures.
Store in the refrigerator up to 3 weeks or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American