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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 Time15 minutes
Cook Time40 minutes
Course: Jam, Savory Spread
Cuisine: European, Mediterranean, North American
Keyword: cheese board, how to make pineapple pepper jelly, jam cheese pairing, Perfect cheese and jam pairing, pineapple bell pepper jelly, Pineapple hot pepper jelly, pineapple pepper jam, pineapple pepper jam recipe, pineapple pepper jam step by step, pineapple red pepper jelly recipe, red pepper jam, red pepper jam canning recipe, Red pepper jam recipe, red pepper jam with pineapple, red pepper jelly to can, red pepper jelly with jalapenos, spicy pineapple jam, spicy pineapple pepper spread recipe, spicy red pepper jam with pineapple
Servings: 7 x half-pint (8 oz. = 250 ml.) mason jars

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.

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