Sweet And Spicy Pineapple Pepper Jam Canning Recipe

June 11, 2025 Master Canner

This pineapple pepper jam isn’t just another “Pinterest jam.” It’s bold. It’s real. Above all, it’s the kind of savory jam you pull out when you want guests to think you’re fancy (but really you made it in yoga pants while watching reruns of Midsomer Murders). You can serve it with cream cheese, use it to glaze pork chops or in bánh mì sandwiches. You can even eat it with your morning bagel.

Our pineapple bell pepper jam is a sweet-savory spread that plays both sides of the court. One batch will convince you. Two batches will make you wish you’d tripled it.

Feel free to skip straight to the recipe, or hang out a bit for some handy tips, ingredient recommendations, and tricks to make this pepper jam truly exceptional. Promise, no grandma stories here!

Jump to Recipe

The Curious Story Behind This Pineapple Pepper Jam Canning Recipe

It is hard to imagine that it all started with a half-cut pineapple slowly fermenting on the bottom shelf, a mountain of red bell peppers that were starting to wrinkle, and one lone jalapeño that looked like it had seen things. We considered tossing them all. Unsurprisingly, the Ukrainian frugality that is very much ingrained in our DNA didn’t let us do that.

A real kitchen rainbow in a bowl – no filters, no fakery, just pineapple and peppers doing their colorful, juicy thing. Nature’s way of saying ‘cheers!’

For starters, we juiced everything – pineapple, peppers, even the lone jalapeño – and stared at the bright liquid. It screamed “jelly.” Next, we looked at the pulp. It still smelled good. Still had texture. Still looked like it had a lot to give.

So, we did what any not-quite-ready-to-commit jelly maker would do. We stirred the pulp back in.

Technically this preserve started as a pineapple hot pepper jelly. But with all that rich, fiber-filled pulp reintroduced, it thickened and behaved more like a jam. So, pineapple pepper jam it is. Call it whatever you like- pineapple pepper jelly, pineapple pepper jam, pineapple bell pepper jam. Just know, it disappears fast.

Things To Know About Pineapple Pepper Jam Ingredients

Since this jam became one of our most requested—and most re-made—recipes, we’ve learned a few things the hard way. Namely, not all pineapples and peppers are created equal. The variety you choose makes a noticeable difference to the final flavor of your pineapple and pepper jam.

Here’s what we discovered after a few repeat batches (and several empty jars):

🍍The Pineapple You Use In Your Jam Actually Matters

Guess what, pineapples don’t all taste the same. More importantly, if you’re turning pineapples into jam or jelly, you want to look for the ones with specific fruit qualities.

For our first batch we used Hawaiian pineapple. It was juicy, bright, sweet—but with just enough tartness to give our pineapple bell pepper jam THE attitude. It was perfect and brought us many repeat customers.

Photo: What made Hawaii famous – pineapples. By Peter Gill, CC BY 3.0, via Wikimedia Commons

So, we made batch two. This time we used Costa Rican pineapple—because they were cheaper and easier to find. The jam was still good… but it didn’t hit the same flavor notes. It was sweeter, softer, and kinda mellow. Simply put, it didn’t have the zing everybody loved so much.

When it comes to pineapples, here’s what we found out:

Costa Rican Pineapple:

Where we live, this is a basic grocery store pineapple. It’s super juicy and super sweet. You’ll get more juice for your jam, sure—but it’s missing that sharp, tangy bite. When you’re making pineapple and pepper jam, that tartness matters.

Hawaiian Pineapple:

Typically, Hawaiian pineapples are larger, with vivid yellow flesh and a naturally sweet-tart flavor. More importantly, they bring a level of acidity that cuts through the sugar and complements the peppers, creating a more complex and savory pineapple bell pepper jam.

If have a choice and you think you should go for Costa Rican Pienapple vs. Hawaiian because Costa Rican pineapple are juicier and you’ll get more jam for your buck, think again. We strongly recommend you pick Hawaiian pineapple instead!

Bottom line, wherever your pineapple comes from, the best pineapple to use in this bell pepper pineapple jam is the one that has more acidity.

🌶️Best Bell Peppers and Hot Peppers For This Jam

Photo: Bell peppers By Matti Paavonen – Own work, CC BY-SA 3.0, Link

When it comes to the pepper part of this pineapple pepper jam, you’ve got some wiggle room. But, that doesn’t mean all peppers are equal!

In our original batch, we used dark red bell peppers for color and sweetness, plus just a few jalapeños to bring the heat. That combo gave us a jam that was bright red, lightly spicy, and full of flavor.

We’ve since tested all sorts of mixes—more heat, less heat, green, yellow and red peppers. And here’s what we’ve learned:

Firstly, bell peppers MUST be your base. Choose deep red ones—they’re sweet, mild, and naturally high in sugar. They also give this red pepper jam its gorgeous color. Stay away from green peppers. These tend to be more bitter and grassy—not exactly the flavor you want in this jam.
Next, it’s time to bring in the spice. Our pineapple pepper jam isn’t meant to be fiery. We used just a few jalapeños to add a gentle heat and that unmistakable fresh jalapeño flavor. If you prefer more kick, leave the seeds in and toss in an extra pepper.
Most importantly, don’t swap jalapeños for hotter peppers. What you will gain in heat, you’ll lose in a signature jalapeño flavor—and that’s a big part of what makes this pineapple bell pepper jam so addictive.

Let’s talk Pectin

We use regular powdered pectin—the kind that comes in a box—and follow the directions for soft-set jams. Specifically, this recipe is designed to work with Pomona’s Universal Pectin, which is highly concentrated and lets you control the sugar and texture.

Here’s what we’ve learned the hard way about various pectins: Most other boxed pectin brands are diluted with sugar. That means you have to use the entire packet to get the same setting power as just one teaspoon of Pomona’s pectin.

We don’t recommend using liquid pectin for this recipe. But if that’s all you have, remember: the timing is different. Liquid pectin needs to be added after boiling, not before. Otherwise, you’ll end up with a strange, slippery texture that’s more sauce than jam.

How to Use Pineapple Pepper Jam

So, you followed our pineapple pepper jam recipe for canning and made a batch of this jam. Sure, it looks gorgeous in the jars, but now you’re staring at it and wondering: Now what?

Don’t worry—we’ve got you covered. This pineapple and pepper jam isn’t one of those specialty preserves you try once and forget about. It’s the kind you find excuses to eat daily.

These are our favorite ways to make the most of it:

🧀 Cheese Board MVP

First, let’s talk cheese. This jam was born for cheeseboards. Pair it with:

Cream cheese (the classic)
Fresh goat cheese (tangy and rich)
Aged cheddar (sharp contrast)
Brie (the sweet-spicy combo is decadent)

🥩 Glaze It or Serve It with Roast Meats

Next, try brushing it over grilled chicken, pork chops, or salmon during the last few minutes of cooking. The sugar caramelizes beautifully, creating a glossy, sticky finish that screams “gourmet,” even if dinner started with frozen thighs.

If glazing sounds like too much work, simply serve it alongside the roast or grilled meats. One of our frequent buyers tells us that this pineapple red pepper jam works especially well with pork chops.

🥪 Sandwich Secret Weapon

Spread a little on turkey or ham sandwiches—or go rogue and add it to grilled cheese. It cuts through the fat and lifts the whole thing. Bonus: it’s also incredible on leftover roast chicken sandwiches.

🍳 Breakfast Hero

Add a spoonful to your morning eggs, breakfast wraps, or even avocado toast. It wakes everything up.

🥗 Salad Vinaigrette Base

If you want something lighter, mix it with olive oil and vinegar for a quick tropical vinaigrette. Try it over spinach, grilled chicken, and a few slices of red onion.

🍔 Burger Boost

Spread it on a burger bun—especially good with beef, chicken, or veggie patties. Add grilled onions and cheese. Enjoy!

How to Make Pineapple Pepper Jam

juice all ingredients as you would for a pepper jelly — pineapple pepper jam recipe ingredients

Pineapple – Red Pepper Jam

We juiced ripe pineapple and fresh peppers, stirred the pulp back in, and created a pineapple pepper jam so good people keep coming back for more. This sweet-and-spicy preserve has become our most-requested red pepper jam. Learn how to make and can your own pineapple pepper jam at home – perfect for cheese boards, glazes, and unforgettable food gifts.

Prep Time 15

Cook Time 40

Yield: 7 x half-pint (8 oz. = 250 ml.) mason jars

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Ingredients

2 lb pineapple cored and trimmed (900 g)
2.4 lb red bell peppers de-seeded and cored (1,100 g)
2 jalapeños de-seeded (adjust to taste)
2 ¼ cup apple cider vinegar
6 cups sugar (1,200 g)
1 tbsp Pomona’s Universal Pectin sugar-free, preservative-free (*If you’re using a different pectin than Pomona’s, follow the package instructions for the amount needed.)

Instructions

Juice the fruit and vegetables:

Juice the pineapple, red bell peppers, and jalapeños using a juicer.
Catch both, the juice and the leftover pulp.
Push the leftover pulp through a fine metal strainer.
Add the strained pulp back into the juice to give your jam texture and richness.

Combine the ingredients:

Pour the juice and pulp mixture into a large, heavy-bottomed pot.
Add apple cider vinegar.
Stir in the sugar and pectin.

Cook the jam:

Bring the mixture to a boil over medium-high heat, stirring often.
Once boiling, reduce the heat to medium-low and simmer for about 40 minutes, or until the jam passes the chilled plate test

Jar and process:

Ladle the hot jam into clean, sterilized canning jars, leaving ¼ inch of headspace.
Wipe the rims, apply the lids and rings, and process the jars in an atmospheric steam canner or water bath canner (see processing times table below)
Let jars sit undisturbed for 12–24 hours.
Check seals, label, and store in a pantry.

Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints (16 oz, ~500ml)	5 min	10 min	15 min

Preserve Type Jam | Savory Spread

Cuisine European | Mediterranean | North American

We love Weck Jars. Here is a link to get them from amazon.ca
https://amzn.to/4i0sbK7

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

FAQ

What’s the chilled plate test?

Chilled plate test is often used by the jam makers to determine if the boiling jam will set to their desired firmness once it cools to a room temperature. This is how to do the test. First, place a small plate into a fridge and let it chill for 10 minutes. Once done, place a small spoonful of jam on a chilled plate and let it sit for 1 minute. Tilt the plate. If the jam wrinkles and holds its shape, it’s ready.

Is this a pineapple pepper jelly or a jam?

Technically, it started as a pineapple pepper jelly—we juiced the fruit and peppers. But then we added the pulp back in, so it ended up more like a jam. Best of both worlds. Feel free to call it whatever you like.

How spicy is this pineapple pepper jam?

It’s mild to medium. There’s a warm kick from the jalapeños, but nothing that’ll send you running for milk. You can always dial it up or down.

Can I make this without a juicer?

We are not 100% sure it would work without the juice. Having said that, you can try a food processor and fine mesh strainer to juice and strain the pulp.

Can I skip the pectin?

We don’t recommend it for this recipe. Pineapple has an enzyme that interferes with gelling, so using boxed pectin gives you a reliable set.

How long does this jam last in the fridge?

Once opened, this jam lasts about 4 weeks in the fridge—if you haven’t eaten it all by then. Keep it sealed tightly and always use a clean spoon.

How long does this jam last overall?

If properly canned and stored in a cool, dark place this jam will last up to 18 months. After opening, refrigerate and use it within a month.

What cheese goes best with this jam?

Goat cheese is our favorite pairing—it balances the jam’s heat and sweetness exceptionally well. But brie, cream cheese, and sharp cheddar are also stellar choices. Honestly, you can’t go wrong.