Sweet, Tangy & Spicy Pineapple Habanero Jam
Ingredients
- 2 cups finely chopped fresh pineapple
- 1–2 habanero peppers, finely minced (remove seeds for less heat)
- 1 cup granulated sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon powdered fruit pectin
- 1/4 teaspoon salt
Step-by-Step Instructions
Step 1: Prepare the Pineapple
Peel and finely chop the fresh pineapple. For a smoother jam, pulse it a few times in a food processor, but don’t completely puree it.
Step 2: Prepare the Habaneros
Wear gloves if possible. Remove the stems and, if you prefer less heat, remove the seeds and membranes. Finely mince the peppers.
Step 3: Combine the Ingredients
Add the chopped pineapple, minced habaneros, sugar, apple cider vinegar, lemon juice, pectin, and salt to a medium saucepan.
Step 4: Bring to a Boil
Place the saucepan over medium-high heat. Stir frequently until the mixture comes to a full rolling boil.
Step 5: Cook the Jam
Once boiling, reduce the heat slightly and cook for about 10–15 minutes, stirring often. The pineapple should soften and the mixture should become noticeably thicker.
Step 6: Check the Consistency
Place a small spoonful on a chilled plate and let it sit for about 30 seconds. If it wrinkles slightly when pushed with your finger, the jam is ready.
Step 7: Cool Slightly
Remove the saucepan from the heat and let the jam cool for about 5 minutes. It will continue to thicken as it cools.
Step 8: Fill the Jars
Spoon the warm jam into clean, sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean and seal with lids.
Step 9: Cool and Store
Allow the jars to cool at room temperature. For refrigerator storage, keep the jam refrigerated and use within about 2–3 weeks.
How to Serve
- Spread on toast, biscuits, or crackers
- Serve with cream cheese
- Brush over grilled chicken or shrimp
- Use as a glaze for roasted meats
- Add to sandwiches or burgers
- Serve with a cheese board
🌶️ Heat Level
- Mild: Use 1 habanero and remove all seeds/membranes.
- Medium: Use 2 habaneros with most seeds removed.
- Hot: Use 2–3 habaneros and keep some seeds/membranes.
Recipe Notes
For the best texture, chop the pineapple very finely. Fresh pineapple gives the jam a bright tropical flavor, while the vinegar and lemon juice balance the sweetness and add a delicious tangy finish.
Yield: About 2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: About 30 minutes
