Sweet and Spicy Pineapple Jalapeno Jam with Lime Zest

February 15, 2025

Get ready for a flavor explosion! This Sweet and Spicy Pineapple Jalapeno Jam with Lime Zest is the perfect balance of tangy, tropical sweetness and zippy heat. Whether you’re spreading it on toast or pairing it with cheese, this jam is here to jazz up your kitchen adventures!

5.0 out of 5 (3 ratings)

If you're on the hunt for something that will wake up your taste buds in the most delightful way, then this Sweet and Spicy Pineapple Jalapeno Jam with Lime Zest is about to become your new favorite creation. I mean, who doesn’t love a little sweet and spicy drama in their life? Picture this: golden pineapple chunks simmering away with spicy jalapenos and a zingy kiss of lime zest. It’s like a tropical holiday in a jar! Whether you're a jam purist who slathers it on toast or an adventurous foodie seeking the perfect topper for your baked brie, this jam is your ticket to flavor town.

Sweet And Spicy Pineapple Jalapeno Jam With Lime Zest Recipe

Now, let’s talk about what makes this recipe shine. First off, that pineapple’s tropical sweetness pairs beautifully with the warmth of those fiery jalapenos. The lime zest swoops in like a citrusy superhero, cutting through the sweetness and heat while adding an extra layer of zestiness. Unlike your usual fruit preserves, this jam leans into the art of contrast—sweet and spicy, bright yet comforting. And here’s where the magic really happens: it’s not just a condiment, it’s a conversation piece. This unique blend borrows inspiration from Caribbean and Central American flavors, making it a little world tour right in your kitchen.

Before you dive in, let me sprinkle a few of my best jam-making tips! First, always balance your spice level to your heat tolerance. Love it fiery? Toss in an extra jalapeno (seeds and all). Prefer subtlety? Remove those seeds or reduce the amount. Use fresh, ripe pineapples for the best natural sweetness—you’ll taste the difference. And when zesting your lime, be careful to avoid the bitter white pith; just get that vibrant green layer. Oh, and a pro-tip: taste as you go! You can adjust the spice, sweetness, or tang with ease before the mixture fully sets.

This jam is pure joy in a jar, and I can already imagine you grinning as you taste that first bold spoonful! Serve it over cream cheese with crackers for a ridiculously good appetizer, glaze your grilled chicken for a sweet heat, or even stir it into yogurt for a unique breakfast twist. Feeling creative? Try swapping lime zest for orange or add a splash of tequila for a grown-up version. Trust me, once you’ve tried this Sweet and Spicy Pineapple Jalapeno Jam, your condiment shelf will never be the same. Go ahead, grab your apron, and let’s get jamming!

Keywords: sweet and spicy jam recipe, pineapple jalapeno jam homemade, best tropical jam recipe, easy fruity jalapeno jam, homemade jam with lime zest, unique flavor jam recipes, spicy pineapple preserves recipe

Prep Time

20 minutes

Cook Time

25 minutes

Servings

4 servings

Cuisine

American

Ingredients

•4 cups fresh pineapple, finely chopped
•2 jalapeno peppers, finely chopped (seeds removed for less heat)
•2 cups granulated sugar
•2 tablespoons lime zest
•1/4 cup lime juice (about 2 limes)
•1/2 teaspoon salt
•1 packet (1.75 ounces) pectin

Instructions

1
Prepare all ingredients by chopping the pineapple and jalapenos, zesting and juicing the limes.
2
In a large saucepan, combine pineapple, jalapenos, sugar, lime zest, lime juice, and salt.
3
Cook over medium heat, stirring occasionally, until the mixture begins to bubble and the sugar dissolves completely.
4
Add the pectin to the saucepan and stir well to combine.
5
Bring the mixture to a rolling boil and continue boiling for 1–2 minutes, stirring constantly.
6
Remove the saucepan from heat and let the jam rest for 5 minutes, skimming off any foam that forms on the surface.
7
Carefully ladle the jam into sterilized jars, leaving about 1/4 inch of headspace.
8
Seal jars tightly and process in a boiling water bath for 10 minutes to ensure proper preservation.
9
Allow jars to cool completely before storing. Once opened, refrigerate and consume within 3 weeks.

Nutrition Information

Calories

50 calories per tablespoon

Protein

Carbs

13g

Fat

Frequently Asked Questions

Q: Can I use canned or frozen pineapple instead of fresh?

A: Yes, you can use canned or frozen pineapple if fresh is not available. For canned pineapple, ensure it is packed in juice, not syrup, and drain it thoroughly before chopping. For frozen pineapple, thaw completely and drain excess liquid before using. Keep in mind that the flavor and texture may differ slightly.

Q: How can I adjust the heat level in the jam?

A: To reduce the heat, remove all the seeds and membranes from the jalapenos before chopping them, or use only one jalapeno instead of two. For a spicier jam, leave some of the seeds and membranes or substitute one jalapeno with a spicier pepper like a serrano.

Q: What should I do if my jam doesn't set properly?

A: If your jam is too runny after cooling, you can reprocess it. Pour the jam back into a saucepan, add an additional 1/2 teaspoon of pectin mixed with a few tablespoons of sugar, and bring it to a boil for 1–2 minutes. Sterilize the jars again, re-jar the jam, and process for another 10 minutes in a boiling water bath.

Q: How long can I store unopened jars of this jam?

A: If processed correctly in a boiling water bath and stored in a cool, dark place, unopened jars can be stored for up to one year. Always check the seal and appearance of the jam before consuming to ensure it's safe.

Q: Can I make this jam without pectin?

A: Yes, you can make the jam without pectin, but it will require longer cooking to achieve the desired consistency. Simmer the mixture for 20–30 minutes, stirring frequently, until it thickens and passes the 'sheeting' test on a spoon. Note that the final texture may not be as firm as jam made with pectin.

Q: What are some creative ways to use this jam?

A: This jam pairs wonderfully with cheese boards, as a glaze for grilled chicken or pork, or as a topping for cream cheese on crackers. You can also use it as a spread for sandwiches, burgers, or wraps for a sweet and spicy kick.

Q: Do I need to sterilize the jars if I plan to refrigerate the jam instead of canning it?

A: If you plan to store the jam in the refrigerator and consume it within 3 weeks, sterilizing the jars is not strictly necessary. However, it's still a good idea to ensure the jars are thoroughly cleaned and sanitized to prevent contamination.

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