Jalapeño Pineapple Jam

 

Jalapeño Pineapple Jam

Ingredients

2 cups fresh pineapple, finely diced (reserve all juices)

1–2 jalapeños, thinly sliced or finely diced
(include seeds for extra heat)

1 cup granulated sugar

1 tablespoon fresh lemon or lime juice

½ cup pineapple juice

1 packet liquid pectin (3 ounces)

Instruction

Combine the Ingredients

In a medium saucepan, add the finely diced pineapple (along with any juices), sliced jalapeños, sugar, lemon or lime juice, and pineapple juice.

Stir everything together to blend.

Warm the Mixture

Set the saucepan over medium heat.

Stir occasionally as the pineapple releases more juice and the mixture begins to bubble gently.

Boil and Reduce

Increase the heat and bring the mixture to a full boil.

Cook for 10–12 minutes, stirring frequently to prevent sticking, until the pineapple softens and the liquid reduces slightly.

Add the Pectin

Pour in the liquid pectin and mix well.

Return the jam to a vigorous boil and cook for 1 full minute to activate the pectin.

Finish the Jam

Remove the saucepan from the heat.

Skim off any foam from the top to ensure a clear, glossy finish.

Fill the Jars

Carefully ladle the hot jam into warm, sterilized jars, leaving a little headspace at the top.

Wipe the rims clean and seal with lids.

Cool and Set

Let the jars cool completely at room temperature.

As the jam cools, it will thicken into a vibrant, golden, sweet–spicy jelly.

Pro Tip

For extra brightness and depth, add a pinch of ground ginger or a splash of apple cider vinegar—both enhance the balance between tropical sweetness and jalapeño heat.