Jalapeño–pineapple jam is a stunning blend of tropical sweetness and gentle heat, creating a lively flavor profile that works across both sweet and savory dishes. Pineapple provides a naturally vibrant base—juicy, bright, and aromatic—while jalapeños introduce a warm kick that enhances rather than overpowers. The result is a glossy, golden jam that tastes as beautiful as it looks.
The magic of this jam happens during the simmer. As the pineapple cooks down with sugar and citrus, it develops a lush, almost caramel-like depth. The jalapeños soften into the mixture, releasing their spice gradually so that each spoonful is perfectly balanced. Adding pineapple juice enriches the fruitiness, while lemon or lime adds clarification and brightness to keep the jam lively and fresh.
This jalapeño–pineapple jam is incredibly versatile. Use it as a glaze for chicken, pork tenderloin, ham, salmon, or wings, or spread it over warm biscuits or toast for a sweet-heat breakfast treat. It also shines as a quick appetizer when spooned over cream cheese or paired with sharp cheddar on a charcuterie board. Because the jam sets into a smooth, golden jelly, it’s easy to drizzle, spread, or brush onto anything that needs a punch of tropical flavor.
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The process is quick and approachable, making it ideal for small-batch preserving. Once jarred and cooled, the jam thickens beautifully and keeps its bright color. Enhancements like ginger or a splash of apple cider vinegar can deepen the flavor, adding warmth and acidity that complement the natural sweetness of the pineapple.
Whether you’re giving it as a gift or keeping it for your own kitchen, this jam is a vibrant, addictive addition to your pantry.
Servings: 3–4 small jars
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 cups fresh pineapple, finely diced (with juices)
- 1–2 jalapeños, thinly sliced or finely diced (keep seeds for more heat)
- 1 cup sugar
- 1 tablespoon lemon or lime juice
- ½ cup pineapple juice
- 1 packet (3 oz) liquid pectin
Instructions:
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