Don't wait for the reasons to try this Jalapeno Pineapple Jam(without pectin) recipe. This quick condiment tastes hot, spicy, sweet, and tangy, all with every spoonful. Blend all the ingredients and cook until it's thick and glossy. Enjoy!
Last week, I made this jalapeno pineapple jam with a small batch of jalapeños from my garden. Everyone in my family loved it and emptied it on the same day.
Now, my family wants more and cannot wait until the next batch of jalapeno matures. What's more? I’m rushing to Trader Joe's to get fresh pineapple and jalapeno.
If you are like me and love to preserve jalapenos, this is one of the easy, quick recipes to rely on(also this jalapeno powder). So prepare to pat yourself on the back for making this fresh pineapple jalapeno jam without pectin.
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Why You'll Love This Recipe?
⭐️It takes less than 20 minutes to bring it to the table.
⭐️Just a few easy-to-find ingredients.
⭐️A beginner-friendly, easy-to-follow, simple procedure.
Ingredients
- Jalapeno: The heat of jalapeno varies from mild to medium, depending on the individual pepper. Remove the seeds and the white membrane inside for less heat. Wear gloves if you are sensitive to peppers.
- Pineapple: I have used fresh pineapple, but feel free to use canned pineapples. Fresh pineapple varies in sweetness depending on its ripeness level, so if needed, add extra sugar.
- Sugar: I have used refined sugar. You may substitute with cane sugar or other sugar alternatives.
- Lemon juice: Add up to a tablespoon of lemon juice if the pineapple is sweet.
How To Make Jalapeno Pineapple Jam?
- Combine all the ingredients in a blender and blend until smooth. Pour the mixture into a pan over medium heat.
- Bring to a boil, stirring continuously, and cook until it reaches a mildly thick consistency. Let it cool before using as a spread.
♨️How To Adjust The Heat
This jalapeño pineapple jam tastes mildly hot with a comfortable heat.
You can lower the heat level by reducing the amount of jalapeno and removing the seeds and their ribs(where the heat mostly comes from).
You can add the removed seeds and the rib back while cooking according to your preferred heat level.
How To Use
- Use it as a spread for bread slices or as a topping for waffles and pancakes; it's the winning combo everyone loves.
- Make a flavored yogurt by mixing them.
- Smear over grilled meat to give it a glaze.
Storage Ideas
Store this pineapple jalapeno jam in the refrigerator for up to a month or in the freezer for up to six months in airtight, freezer-safe containers.
To thaw, place it in the refrigerator overnight, then gently reheat it in the microwave for about 10 to 15 seconds.
FAQ
Yes, absolutely! Add extra sugar to enhance the sweetness. After adding more sugar, reheat the mixture until it reaches a thick and glossy consistency.
I haven't tried making this jam without sugar, but you can experiment with alternatives like honey, maple syrup, or cane sugar.
Add tropical flavors by infusing grated ginger or mixing in mango or strawberries for a fruity twist.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Pineapple Jam
Ingredients
- 2 cups pineapple
- ½ cup jalapeno remove the seeds and reserve
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions
- In a blender jar, add all the ingredients together.
- And pulse until the mixture becomes smooth.
- Over medium heat, place a pan and add the mixture.
- Bring it to boil and stir continuously.
- Cook until it reaches mildly thick consistency.
- Allow to cool down and enjoy as a spread.
Notes
- Adjust the heat by removing jalapeño seeds and ribs, or add them back for extra spice.
- Store in the refrigerator for up to a month or in the freezer for up to six months.
- To thaw, place in the refrigerator overnight, then microwave for 10-15 seconds to reheat.
Stephanie says
This jam is delicious! I made grilled ham sandwiches and used it as a spread and it was amazing. The combination of heat and sweet works so well with the salty ham!