Pineapple Jalapeno Jam

Pineapple and a combination of jalapeno and bell peppers make up this sweet and spicy pepper jam. Serve it over cream cheese on crackers, or baste it on pork or chicken when grilling.
Jalapeno pepper jam or jelly is one of my favorite things to home can. Over the years, I've made several variations; original pepper jellycranberry, strawberry and blackberry. I couldn't help but to imagine how this sweet and spicy jelly would taste with the addition of pineapple! Oh my goodness, I think it is my favorite variation yet! This pepper jam is so flavorful and has the perfect balance of sweet and spicy. 

When I say spicy I don't mean really hot, this jam does have a bit of kick at the end but nothing extremely hot. Serve this pepper jam as an appetizer over cream cheese and crackers or use it as a glaze to baste burgers, grilled chicken, pork or vegetables. This jam is also wonderful for gift giving to friends and family. We love pepper jelly and I always have a jar in the refrigerator. 

Every year we grow a variety of peppers (green, yellow and red bell peppers) in our garden. Jalapenos and bell peppers do really well in North Texas, so pepper jelly and cowboy candy  are always at the top of my canning list. I use yellow or orange bell peppers to make the pineapple jam so the color stays true. 

This pineapple - jalapeno jam is so easy to make. I hope you'll give this recipe a try. I just know you're going to love it!!! 

Before you begin your jelly you should have all you jars washed, rinsed, sterilized and ready to use. You will need about 4-5 half pint jars. I place the cleaned and sterilized jars on a baking sheet and place it in the oven on the lowest temperature (160-170 degrees) to keep warm until ready to fill. Place the lids and rings in a bowl of hot water and set aside. Make sure to also prepare the boiling water bath canner that way everything is ready to go. 

Wash the peppers under cool running water. Cut off the stems and remove the seeds from the peppers ( I recommend wearing gloves for this). Add the peppers, crushed pineapple and vinegar to a high speed blender or food processor.   

Puree the jalapeno, crushed pineapple (with juice), bell peppers and and vinegar using a high speed blender or food processor until blended. 

In a large pot combine the puree with the Sure Jell Pectin and bring the mixture to a full rolling boil (a boil that cannot be stirred down). Stir in the sugar and return the mixture to a full boil. Continue to boil the mixture over a medium heat until it reaches 220 degrees (on a candy thermometer), stirring frequently.

Skim off any foam. When the mixture reaches 220 degrees, remove from heat.

Ladle the mixture into hot jars leaving 1/4 inch head space. Wipe rims with a clean cloth that has been dipped in boiling water. Remove lids from hot water and center lids on the jars. Apply bands but do not tighten too hard. You just want them finger tip tight. Process in hot water bath for 5 minutes for half pints (time starts after water comes to a boil).

Check lids after 24 hours to make sure they have sealed. Store jam in a cool, dark pantry for up to 1 year.

Hungry for more? Check out the Recipe Index by Mommy’s Kitchen.

Be social and follow along on FacebookInstagramTwitter and Pinterest!  for all the latest updates! 

Join the Mommy's Kitchen Mailing List and you'll get the latest recipes and updates delivered straight to your inbox for Free! 

1 comment

Trmcook said…
Recipe yield states 4 pints but recipe says 3 half pints. My yield was 6 half pints. I used suregel yellow box but the content weight is 2 oz. I used the full box. I HOPE this jelly turns out. I used Jamaican scotch bonnet peppers .