Make your own sweet (but not TOO sweet) spreadable hot pepper jam at home with this recipe that incorporates tropical pineapple and mango for just the right flavor. This is one of my favorite jam recipes. It is low sugar.
Pineapple-Mango-Hot Pepper Jam
If you've never made your own jam at home, I encourage you to start. If you have a pepper garden like me that is exploding around this time of year, homemade jellies and jams are great ways to use up some of that harvest.
A good pepper jam uses only the freshest peppers, and a yield of 4 cups of hot pepper jam uses about 1 cup of finely chopped hot peppers.
That's a lot of peppers!
This year I grew a HUGE variety of chili peppers, including a range of peppers from sweet to superhot. I have a number of peppers classified in the HOT range, though you are free to use any variety of hot pepper you'd like for this recipe.
Truly, if you feel you'd like to include a couple scorpion peppers, maybe a reaper or 2, go for it. The resulting hot pepper jam won't turn out as hot as you might think.
Sure, you'll get a good heat level, depending on what peppers you're starting with, but the sugars help temper the pepper heat a bit, as well as the sweetness of the fruits.
For this recipe, I chose a mixture of very bright yellow cayenne peppers and aji habanero peppers. The colors are fantastically vibrant, such a vivid, stark yellow.
I paired them with mango and pineapple partially because I knew the colors would match so perfectly, but because I love the tates of smooth mango and chunky pineapple, particularly when they're partying together.
They give the jam a good amount of substance, exploding with flavor in each spoonful.
I love to have a good hot pepper jam in the fridge for any number of recipes. They're good for a quick spread on toast for a morning bite, as a glaze starter for fish or chicken, as a finisher for grilled meats, even spooned over ice cream for a dessert change up.
The recipe also scales nicely, so measure and adapt accordingly. This particular recipe makes 4 cups or so.
I hope you enjoy it!
Pineapple-Mango-Hot Pepper Jam Ingredients
- Mango. Finely chopped.
- Pineapple. Finely chopped.
- Hot Peppers. Chopped. I used a mixture of yellow cayennes and aji habanero peppers.
- Water.
- Lemon.
- Low-Sugar Pectin.
- Sugar.
Pineapple-Mango-Hot Pepper Jam - The Recipe Method
First, add mango, pineapple, chili peppers, water, lemon juice and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
Then stir in sugar and bring back to a boil. Stir constantly.
Once ready, remove from heat, cool slightly and pour into sterilized jars.
Cap and refrigerate.
Recipe Tips & Notes
- Most pepper jam recipes call for 4-6 cups of sugar, but this recipe only calls for 1 cup. You can reduce that to 1/2 cup if you'd like even less sugar.
- Give jams away as gifts to your friends and neighbors. They'll love you for it!
- Check out our Chili Pepper Jelly and Jam Recipes for more ideas. Don't let those peppers go to waste! And hey, just keep some of this jam around. You'll be glad you did.
Storage & Leftovers
Pineapple-mango-hot pepper jam can typically be stored in the fridge for 1-2 months or so. Just make sure to use sterilized jars, and seal them properly.
Try Some of My Other Popular Jelly and Jam Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pineapple-Mango-Hot Pepper Jam – Recipe
Ingredients
- 1 cup finely chopped mango
- 1 cup finely chopped pineapple
- 2/3 to 1 cup chopped hot peppers I used a mixture of yellow cayennes and aji habanero peppers
- 2/3 cup water
- Juice from 1 small lemon
- 3 tablespoon low-sugar pectin
- 1 cup sugar
Instructions
- Add mango, pineapple, chili peppers, water, lemon juice and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
- Stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute.
- Remove from heat, cool slightly and pour into sterilized jars.
- Cap and refrigerate.
Notes
Nutrition Information
Natalie says
Has anyone tried wax canning this jam? I made it regular and it’s fantastic but I’m running out of fridge and freezer space I would love to have some in the pantry and give to friends.
Christen clark says
Can this recipe be canned like normal canned jellies and jams?
Mike H. says
Yes, but check the acidity (a pH of 3.5 or lower is recommended).
Glenn says
Amazing! I removed the seeds and found the end product to be a comfortable heat, like a medium. I had no issues with the jam setting following the recipie. Reccomendation: Serve over cream cheese and with crackers.
Mike H. says
Fantastic, thanks, Glenn!
BK says
Would this work with frozen mango and fresh pineapple? I’m not sure I can find fresh mango right now.
Mike Hultquist says
Absolutely! Works perfectly! Enjoy.
Maddy says
This may be a stupid question but do you put the peppers in the food processor whole, seeds and all?
Thanks!
Mike Hultquist says
Maddy, remove the stems for sure. You can core them out if you want, though that will reduce the overall heat. The pepper heat is primarily in the whitish innards. I usually leave that all in, though it's up to you. I also chop them before adding to the processor or blender. I hope this helps.