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