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 jalapeño 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 pineapple jalapeno jam recipe, its 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). 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.
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. 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. 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. Preparation of this pineapple jam is quick and easy.
This pineapple jalapeño jam recipe 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.
Pineapple Jalapeno Jam Recipe
Makes 5-6 half pints
- 2.5 pound peeled and cored pineapple, chopped
- ½ cups jalapeños, de-seeded and minced
- 1 cup organic sugar
- 2 teaspoons calcium water (see Pomona’s packet)
- 2 teaspoons Pomona’s Pectin (get it here)
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.
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.
Ladle into sterilized jars leaving at least 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.
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.