Sweet and Savory Pineapple Jalapeño Jam Recipe

This pineapple jalapeño  jam recipe is the perfect accompaniment to chicken and fish. Plus? It’s a breeze to make!

Give this delicious pineapple salsa a try for something different. Or make this straight up jalapeno jelly recipe!

Contributed by Devon Young

3 jars of pineapple jalapeno jam from above

Somewhere between sweet and savory, there exists another flavor profile. Shall we call this flavor sweevory? Saveet?

Nonsensical words aside, the marriage of sweet and savory flavors awakens virtually any dish and adds creativity to even the simplest snack. This pineapple jam recipe is a perfect example.

Fruity and spicy flavors play well together, and the pairing of pineapple and jalapeño is especially harmonious! Pineapple seems more than happy in all kinds of savory meals.

In this recipe, the tropical, syrupy sweetness offsets the green, hot pungency of the jalapeños, elevating both flavors to something complex and enjoyable.

While it would be a stretch to qualify any jam as healthy, pineapples are packed with vitamin C and manganese. They’re also high in fiber and bromelain (an enzyme associated with reduction in pain and inflammation).

adding sugar to pineapple jam recipe ingredients in pot

Jalapeños are also abundant in vitamin C and offer capsaicin, which is associated with anti-inflammatory and pain relieving properties. So while the addition of sugar may negate some of the health benefits of these fruits, the jam itself isn’t entirely devoid of nutrition.

Making this pineapple jalapeño jam

As pineapple (and jalapeños, for that matter) is considered low in pectin, you’ll need to add pectin to ensure a good set to your jam. I prefer to use Pomona’s Pectin for all of my jams.

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🍅 Safety First!

Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.

  • Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety. 
  • Altering ingredients may change the recipe’s pH, posing a safety issue. I highly recommend investing in pH paper to test your products for acidity level when canning. Note: The Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. In other regions, the recommended pH is 4.6 or lower.
  • Use the proper jars and lids. Never reuse lids, with the exception of the Tattler or Harvest Right hard plastic lids that are intended for such a purpose.
  • For more on canning equipment, please go here

For canning safety, all water bath canned foods must have a pH of less than 4.2. Thanks to the high acid content of the pineapple, this recipe registers well under with a freshly calibrated pH meter.

Here’s a more detailed look at canning jam and jelly.

In order to have enough pineapple for this recipe I used two small pineapples, peeled, cored, and chopped. Roughly three large jalapeños provided me with the needed half cup of peppers.

Be sure to save the skins to make this delicious pineapple tepache fermented drink.

fresh jalapenos on a cutting board, halved and chopped

Related: Tangerine Marmalade Recipe with Ginger and Vanilla

Preparation of this pineapple jam recipe is quick and easy. It complements a variety of meals.

Mixed into ground turkey or pork, it lends a distinctly tropical flavor to meatballs. I have mixed this jam into cream cheese and shrimp to fill phyllo “cigars,” and I am dying to pour a jar over fresh goat cheese for slathering onto crunchy rye crackers.

The Handcrafted Pantry

Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.

Preparing the pineapple

Fresh pineapples can be a little bit daunting, especially if you’ve never cut one open before. Start by cutting off the green crown and the bottom of the pineapple. Set the crown aside; plant it to grow your own pineapple

slicing the skin from a pineapple

Set the pineapple on one of the cut edges and use a sharp knife to trim just under the rough skin, from top to bottom. Repeat until all of the pineapple peel is removed. 

If there are any hard “eyes” remaining, trim those away. 

peeled pineapple

Cut pineapple vertically into quarters. Trim off the hard core and discard. Dice the remaining pieces of pineapple according to how chunky you like your jam.

You can pulse the pineapple in a food processor for a finer jam, or simply hand chop it into 1/4″-1/2″ pieces. 

jars of yellow jam with green flecks

★ Did you make this pineapple jam recipe? Don’t forget to give it a star rating below!

3 jars of pineapple jalapeno jam from above

Pineapple Jam Recipe with Jalapeño Peppers

Yield: 2 pints
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Sweet, spicy, and a little sassy, this pineapple jam will brighten up cold winter days after you preserve it.


  • 4 cups pineapple, peeled, cored, and chopped 
  • ½ cups jalapeños, de-seeded and minced
  • 3/4-1 cup granulated organic cane sugar
  • 2 teaspoons calcium water, (see Pomona’s directions)
  • 2 teaspoons Pomona’s Pectin


  1. In a large saucepan, combine pineapple, jalapeños, and calcium water. Over medium heat, bring to simmer, stirring frequently. Cook until the pineapple softens and takes on some translucency, about 20-25 minutes.
  2. Meanwhile, mix the sugar and pectin together in a small bowl. When the pineapple mixture is adequately cooked, add the sugar/pectin mixture to simmering fruit and stir until completely dissolved, about two minutes.
  3. Ladle into sterilized half-pint jars leaving ¼” headspace. Wipe rims clean, and place prepared lids and rings onto jars finger-tight. Process in a water bath canner at a full rolling boil for 15 minutes.
  4. After processing, remove jars from canner and allow to cool on a towel for 24 hours. Before storing, check for seal. Sealed jam will keep for a year in the pantry; store opened or unsealed jars in the refrigerator.


Two small pineapples will net about the right amount of pineapple for this recipe.

Nutrition Information:
Yield: 45 Serving Size: 1 grams
Amount Per Serving: Calories: 30Unsaturated Fat: 0gCarbohydrates: 8gSugar: 6g

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3 jars of pineapple jalapeno jam

Originally published June 2017; this post has been updated.

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About the author: Devon Young is the founder of the website NittyGrittyLife.com where she writes on herbalism, foraging, homesteading and cooking from scratch, and the author of The Backyard Herbal Apothecary (April 2019).  Devon has a degree in Complementary and Alternative Medicine from the American College of Healthcare Sciences and devotes much of her time to speaking with clients and making herbal remedies.   When not tending to her duties as an herbalist, author and blogger, Devon can probably be found gardening, dreaming about gardening, or asking for obscure plants at gardening centers.

22 comments… add one
  • Tracy Warren May 21, 2022 @ 12:46

    Do you need to use the calcium water? I have made jellies in the past and have never heard of it.

    • AttainableSustainable May 24, 2022 @ 11:59

      This recipe has only been tested as written; altering canning recipes is not recommended and can result in an unsafe food product.

  • Amy Prickett May 4, 2022 @ 8:30

    If I am just making this for a jam to be used right away and not can would I be able to leave out the pectin and calcium water?

    • Kris Bordessa Oct 7, 2022 @ 19:20

      Goodness, sorry, I’m just seeing this. No, the pectin is what thickens the jam.

  • Sandy90265 Jan 26, 2022 @ 18:13

    I prefer not to use pectin. I’ve used cornstarch instead. Do you have any reason why this wouldn’t work?

    • AttainableSustainable Jan 27, 2022 @ 7:42

      Be mindful that changes to a canning recipe can alter the pH; for safety purposes it’s recommended that you don’t.

  • Amy Austin Oct 27, 2021 @ 3:33

    Can regular granulated sugar be used?

    • AttainableSustainable Nov 4, 2021 @ 5:17


  • Nancy Sep 16, 2021 @ 19:47

    Can frozen pineapple be use instead off fresh?

    • Kris Bordessa Sep 18, 2021 @ 7:47

      No reason why not!

  • Needham, Emily Sep 6, 2020 @ 13:35

    We grow pineapples, and have surplus this year. However we only have little, very hot peppers in the garden. How would it be to use these in the jelly?

    • Kris Bordessa Sep 11, 2020 @ 8:15

      Yes! It would just be spicier.

  • Susy Geneva Sep 1, 2019 @ 10:56

    Pomona not available here I can only get sure-jell. Have no idea what calcium water is. Can I make it with sure jell

    • Kris Bordessa Sep 3, 2019 @ 8:10

      I’m sure you can, but Sure Jell typically requires more sugar. Since this recipe is not for using Sure Jell, I can’t tell you exactly how to do it. Sorry! (Not sure where you are, but Pomona is available online from a lot of sellers.)

  • Melanie Aug 26, 2019 @ 13:14

    How many pineapples do you use for 2.5 lbs?
    And how many 1/2 pint jars does this recipe make?

    • Kris Bordessa Aug 28, 2019 @ 11:48

      It will make about 5 half-pint jars. A 2.5 pound pineapple is what the recipe calls for. You could use two smaller pineapples to get the same weight.

  • Cheryl Jun 23, 2019 @ 3:35

    What is calcium water?

    • Kris Bordessa Jun 23, 2019 @ 8:26

      It comes with the Pomona pectin packet.

  • barbara Apr 8, 2019 @ 6:51

    real good banana jerky

  • Michelle Mar 24, 2018 @ 18:21

    Great recipe!

  • Sandy Aug 11, 2017 @ 14:04

    Would canned pineapple work in this recipe?

    • Kris Bordessa Aug 11, 2017 @ 14:34

      Devon says: No, as it would tinker with the recipe acidity and I wouldn’t be comfortable with canning safety.

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