Pineapple Jalapeno Jam

This Pineapple Jalapeno Jam is a spicy and tropical paradise! The juicy fresh pineapple and spicy jalapenos are the perfect combination. It’s a crowd favorite!

Prep Time5

Cook Time30

Total Time35

Servings: servings (Makes 3-8 ounce jars)

Calories: 157kcal

Author: Karin and Ken

Ingredients

4 cups fresh pineapple
2-3 jalapeno peppers seeded and finely chopped (about ¼ cup- adjust to taste for spiciness)
2 cups granulated sugar

Instructions

In a food processor, use the pulse setting to chop the pineapple into a pulp being careful not to fully puree.
In a large sized saucepan, combine the pineapple pulp, jalapeno peppers and granulated sugar.
Place over medium high heat and stir constantly until the mixture reaches a light boil.
Increase the temperature slightly and cook until the jam reaches 220 degrees, stirring every few minutes. This will take about 25-30 minutes.
Remove jam from heat and allow to cool slightly, before transferring to jars for storage.

Video

Notes

Remove the seeds: Do you want to make this jam milder? Remove the seeds and membranes from the peppers before chopping them to reduce the heat.

Sterilize the jars: To reduce bacterial growth, ensure that the glass jars used for storage are cleaned and sterilized.

Let it cook long enough: This recipe is a labor of love. Let the ingredients cook down to the right texture and temperature for this perfect jam.

Storing: Place the tightly closed glass jars in the refrigerator for up to 1 month. You can also store it in freezer-safe jars or containers and place in the freezer for 4-6 months. Thaw it in the refrigerator overnight before enjoying it.

Nutrition