I love bringing on the heat with this spicy pineapple jam, especially because people don’t expect it. Once everyone tries it, though, they are forever craving this new flavor.
If You Like New Foods, You’ll Love This Spicy Pineapple Jam
Do pineapple and peppers go together? Why not!
When I first thought of making this dish I didn’t believe that pineapple could go with habanero peppers. However, smoked and grilled pineapple is delicious, so why not try some heat too? It turns out the sour and sweet flavors of the pineapple truly balance out the spiciness from the peppers.
For this jam, I use one pineapple, or about 4 and a half cups of pineapple. I love fresh pineapple and I usually cut it myself, but you can buy pre-cut pineapple if that’s easier. Other fruits that mix well with habaneros include mango, guava, or peaches.
On top of the pineapple, I also use one cup of pineapple juice. You can switch this juice for orange juice or passion fruit juice.
As for the heat, I use 3 habanero peppers, but you can use as many as you want. I trim and chop them before using them.
First, I peel my pineapple, core it, and chop it into small pieces. Then I combine it with the juice in a deep saucepan and add the peppers. Once the mixture boils and reaches 220 degrees F, I let it simmer for about 20 more minutes. Remember to continue to stir; otherwise, your mix will burn.
When the fruit is soft, I transfer it to a blender to make a smoother texture. I cook for another 20 minutes until this mix reaches a thicker texture.
That’s all that it takes and you will have a spicy thick jam that is ready for you to use on a grilled chicken, with a kebab, or as a dip. Let the heat come through!
Spicy Pineapple Jam
1 pc, 3 lb (1.3 kg) pineapple, peeled, cored, sliced into small pieces
1 – 3 pcs habanero pepper, trimmed, chopped
1 cup (240 ml) pineapple juice
- Mix pineapple with pineapple juice in a large saucepan.
- Add pepper along with seeds.
- Boil until it reaches a temperature of 220 F (104 C).
- Cook over medium-low heat for 20 minutes until pineapple softens. Stir frequently.
- Transfer mixture into a blender and pulse until it’s a smooth puree.
- Return to saucepan and cook for 20 more minutes until the mixture thickens. Stir frequently.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Gently ladle hot jam into pre-sterilized jars, leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring, adjust to fingertip-tightness.
- Process jars for 20 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place jars on a cold surface or where there’s a cool draft as jars may crack.
- After 24 hours, test the seal on the lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.