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
To increase the heat, add the reserved seeds per your heat tolerance.We cook until it reaches a mildly thick consistency and turns slightly thicker when it cools down.Refrigerate the leftover jalapeno pineapple jam, in an airtight container for up to seven days. Or freeze it to use up to 3 months.