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Home » Recipes » Jellies » Pineapple-Mango-Hot Pepper Jam

Pineapple-Mango-Hot Pepper Jam

by Mike Hultquist · Sep 8, 2017 · 70 Comments · Jump to Recipe

Pineapple Mango Hot Pepper Jam

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 served in three jars

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!

Pineapple-Mango-Hot Pepper Jam served in jars

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.

A spoonful of the delicious Pineapple-Mango-Hot Pepper Jam

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.

Giving the Pineapple-Mango-Hot Pepper Jam a first bite

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

  • Scotch Bonnet-Peach-Pepper Jam
  • Pineapple-Mango Pepper Jam
  • Kiwi-Jalapeno Jam
  • Habanero Pepper Jelly
  • Jalapeno Jelly
  • Pepper Jelly 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 served in three jars
Print

Pineapple-Mango-Hot Pepper Jam – Recipe

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.
Save Recipe Saved!
Course: Appetizer
Cuisine: American
Keyword: jam, jelly, low sugar
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 32kcal
Author: Mike Hultquist
Servings: 30
Tap or hover to scale
4.93 from 14 votes
Leave a Review

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

Makes about 3 cups.

Nutrition Information

Calories: 32kcal   Carbohydrates: 8g   Potassium: 15mg   Sugar: 7g   Vitamin A: 65IU   Vitamin C: 4.6mg   Calcium: 1mg
Pineapple-Mango-Hot Pepper Jam served in three jars
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Jean Surguy says

    November 10, 2023 at 3:04 pm

    When you talk about the PH for canning, so you use a PH meter?

    Reply
    • Mike Hultquist says

      November 11, 2023 at 8:22 am

      Jean, yes, I use a pH meter. I recommend ThermoWorks.

      Reply
  2. Shelly Agnew says

    November 09, 2023 at 2:15 pm

    5 stars
    My Pineapple Jam didn’t set that great. Is it supposed to be a little movable in jar?Should I add more pectin?

    Reply
    • Mike Hultquist says

      November 09, 2023 at 2:20 pm

      Shelly, that can happen sometimes. Yes, you can reprocess with more pectin to firm it up if needed.

      Reply
  3. Trudi says

    November 09, 2023 at 1:52 am

    Where do you buy low sugar pectin from, or is there a substitute?
    Cheers

    Reply
    • Mike Hultquist says

      November 09, 2023 at 6:29 am

      Trudi, I'm able to buy it from my local grocery store chain, though you can order through Amazon or other online resources. Enjoy!

      Reply
  4. lucy says

    August 19, 2023 at 8:18 pm

    can you hot water bathe these for longer stay vs just refrigerating. ?

    Reply
    • Mike Hultquist says

      August 20, 2023 at 8:31 am

      Lucy, I have not tried to can this recipe. You can look into pressure canning. If you want to use the water bath method, check the acidity, as you may need to add acid. A pH of 4.6 is considered shelf stable, though I recommend you shoot for 3.5 or lower for home canning.

      Reply
  5. Mario says

    December 24, 2022 at 7:50 pm

    5 stars
    Just made this with 1/4 cup of chopped ghost peppers, ho boy this has some nice kick and flavours. Will definitely make some more going forward.

    Reply
    • Mike Hultquist says

      December 24, 2022 at 8:08 pm

      Awesome! Thanks, Mario!!

      Reply
  6. Mariann Quinn says

    October 31, 2022 at 12:52 pm

    Can this recipe be water bath canned as is,

    Reply
    • Mike Hultquist says

      November 01, 2022 at 5:32 am

      Mariann, you should, but check the acidity. A pH of 3.5 or lower is recommended for home water bath canning.

      Reply
  7. Charlene says

    October 11, 2022 at 5:53 pm

    5 stars
    Can I add citric acid instead of vinegar to lower the pH? I don’t want to interfere with the set, but want to water bath can the batch.

    Reply
    • Mike H. says

      October 12, 2022 at 3:13 pm

      You can add in lemon juice to lower the pH. It should be fine.

      Reply
  8. Mary says

    August 22, 2022 at 6:31 am

    5 stars
    I love this one, it right up my lane, all of my people love it. I made a batch with some peaches with it, and the crowd went wild… and the low sugar is a hit in this house for sure..
    Glad I found you!,,,

    Reply
    • Mike Hultquist says

      August 22, 2022 at 8:28 am

      Thanks, Mary!

      Reply
  9. Thea says

    July 25, 2022 at 7:03 pm

    I just returned from Hawaii and this is calling my name! I have wimpy family members (as it relates to spice). I was thinking of using some yellow bell peppers and jalapeños, do you think that will work? How about time frame in the fridge that it will last and has anyone tried coconut sugar? I know it may make the jelly a darker golden color but coconut sugar is 1/2 the glucose level of granulated sugar. Thanks in advance!

    Reply
    • Mike Hultquist says

      July 26, 2022 at 6:07 am

      Thea, yes, you can use other peppers (or a mix) to make this recipe. It will last several weeks in the fridge or longer. Pectin is a preservative, as is the acidity of the lemon juice. You can use coconut sugar, though I'm unsure of the ratios of it to regular white sugar.

      Reply
  10. Holly Vaughn says

    June 11, 2022 at 6:30 pm

    5 stars
    This was wonderful. I dislike mango so used all pineapple. I also left out the pectin because I wanted a salsa like consistency. Fabulous to perk up rice dishes, Buddha bowls, great with grilled chicken

    Reply
    • Mike Hultquist says

      June 12, 2022 at 7:48 am

      Wonderful! Thanks, Holly!

      Reply
  11. Javier says

    April 25, 2022 at 9:42 pm

    Mike love the recipes.
    I made this recipe but used regular pectin and did not check the PH so I added 1/4 cup of red wine vinegar.then I proceeded to can it and used my XL pressure cooker for 20 minutes
    My Pepper Mango Pineapple preserve has not set.
    Can I Incan it and add more pectin ?
    I like very stiff set Jams and preserves
    What should I do to fix it so that it sets ?
    Thank You

    Reply
    • Mike Hultquist says

      April 26, 2022 at 5:51 am

      Javier, yes, you can reprocess the batch with more pectin. Sometimes it just takes longer to set, but sometimes you need a bit more, depending on the product. Let me know how it goes.

      Reply
  12. Donna says

    February 25, 2022 at 12:08 pm

    So I doubled the batch and added the spicy batch to it and voila I now have a reasonably hot, hot pepper jelly…..it worked taming down the heat….this recipe is so easy and delicious

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 25, 2022 at 1:50 pm

      Excellent! Glad it worked, Donna.

      Reply
  13. Donna says

    February 23, 2022 at 1:51 pm

    5 stars
    So I really overdid the hot peppers but I’m thinking of cooking up another two batches with out peppers and adding the crazy hot jars to the new batch. What do you think Michael? Do you think it will work?
    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2022 at 2:12 pm

      Hi, Donna. Yes, dilution is the best way to reduce the overall heat. Let me know how it goes. Enjoy!

      Reply
  14. Donna says

    February 20, 2022 at 11:34 am

    5 stars
    Love this recipe because it’s low in sugar and has no cider vinegar. I put 4 ghost peppers, 2 jalapeños, 2 scotch bonnets in and I think I over done it with the peppers! I was coughing while I was cooking it…..

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 20, 2022 at 2:10 pm

      There you go, Donna! Definitely a SPICY jam! I love it! =)

      Reply
  15. Kathy M Powers says

    October 11, 2021 at 11:11 am

    I have a question regarding how to raise the PH of this jam. Would adding more lemon juice to the recipe make it runny? I also wondered about adding apple cider vinegar. I was going to the use the water bath method for canning. I can't wait to see how it turns out! It looks delicious!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 11, 2021 at 11:28 am

      Hi, Kathy. Do you mean lower the pH (more acidic)? You CAN add in lemon juice or more vinegar to lower the pH. It should be fine. If it doesn't set, you can always reprocess with more pectin.

      Reply
  16. Michelle says

    September 02, 2021 at 1:36 pm

    I have some diabetic family members. Do you know if I used Splenda in place of the sugar if the jelly would set? Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 02, 2021 at 2:22 pm

      Michelle, yes, Splenda should work fine for this. You may need to use low or no sugar pectin. I have some other jelly/jam recipes on the site that use no sugar.

      Reply
  17. Nancy says

    July 11, 2021 at 5:28 pm

    I would like to make a dozen of the pineapple pepper jelly how much of everything and in the water bath would it take for that just pineapple and peppers for 12/ half pint jars and I don’t know about this ph stuff never used this before when I did Raspberry jam Please let me know thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 12, 2021 at 5:53 am

      Nancy, quadruple all of the ingredients and that should be enough. Look for a pH meter or pH strips if you want to measure the pH.

      Reply
  18. Gigi says

    September 28, 2020 at 7:16 pm

    I have 5 jars of pepper jelly that didn’t quite set up. I think in my worry of over boiling and flubbing the pectin set, I didn’t boil long enough. I would just Reboil a jar at a time to save it. But I was wondering how to combine this wonderful flavored pineapple/mango jelly into my loser Jelly batch? Can 2 batches of this jelly be made at a time? Could I do ~3.5 cups of my loser hot pepper jelly with a batch of this pineapple pepper jelly Recipe and create in essence 2 blended batches of 6 or 7 cups? How much lemon juice is an actually squeezed lemon? 1/2 cup? 3/4 cup?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2020 at 5:50 am

      Gigi, yes, you can combine the batches. Just make sure you are using the proper amount of pectin. A medium sized lemon is about 4 tbsp (1/4 cup).

      Reply
  19. Ashley Landes says

    September 17, 2020 at 7:42 pm

    5 stars
    Amazing recipe! I used canned pineapples and mangoes since that was what I had on hand. I pulsed the fruits and peppers in my ninja a few times. Will definitely be making this alot. Thanks for sharing.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2020 at 6:26 am

      Perfect, Ashley! Super happy you enjoyed it!

      Reply
  20. Tina says

    August 24, 2020 at 9:05 am

    5 stars
    This recipe looks amazing and I have a ton of peppers. My question is. Can regular pectin be used? What changes would need to be made. And can I sub Aji Pineapple or Aji Limon as the pepper? Do you think it will give a decent amount of heat?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 24, 2020 at 2:17 pm

      Thanks, Tina. Yes, you can use regular pectin, but just be sure to follow the instructions and ratios on the product label. Yes, you can sub in those peppers. Would be a nice level of heat. Not too hot, but good!!

      Reply
  21. Tami says

    December 01, 2019 at 12:35 am

    I love the looks of this jam, especially as you use just one cup of sugar! I'm fairly new to canning, but want to gift this for Christmas. Your comments about ph level are enlightening, but I don't have any way of measuring that. Is there something I can add to the jam to assure the ph is adequate for safe water bath processing? And could this be why some jam recipes call for upwards of 1 1/2 cups of vinegar?? (You've made me realize I probably need to learn a little bit more about the science behind safe food preserving before going all willy nilly!) Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 02, 2019 at 8:25 am

      Thanks, Tami. pH is best measured with a good pH meter. I am an affiliate at Thermoworks and recommend theirs, though look for one with good ratings and reviews. Sugar is a preservative, so if you make low sugar jelly or jam, add in some vinegar to help it keep. It can be canned, though check the pH first and follow best canning procedures. I hope this helps!

      Reply
  22. Hella Tetuanui says

    November 02, 2019 at 8:14 pm

    Hello Mike
    I live in Tahiti so fresh mangoes and pineapples are no problem, however low-sugar pectin is not available. I do have regular pectin (not liquid) that a friend brings me whenever she comes to visit. My question is can I use this same pectin but maybe increase the quantity a little? By the way, I love your site and have made several recipes with lots of success.
    thanks
    Hella

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 03, 2019 at 12:58 pm

      Hi, Hella. Usually it is 2 teaspoons of powder pectin for 1 tablespoon of liquid pectin (or 2 tablespoons of powder pectin per pouch of liquid pectin), but check the instructions on the powder pectin label to make sure you are using the proper amounts. Some products can vary and have different recommendations. Let me know how it turns out for you. I'm glad you like the site!

      Reply
  23. Robin says

    October 14, 2019 at 4:42 pm

    5 stars
    Wow, what an easy recipe! I read the reviews and used 3 heaping TBSP of low sugar pectin, it's starting to set by the time I got the last jar filled. I used 2 red jalapenos, 1/2 of an orange habanero, and 1/4 of a sweet orange bell pepper, and threw in a few red pepper flakes. I was afraid of it being too hot to be honest on my first batch, so next time I will use more hot peppers. I did reduce the sugar to slightly less than a cup. Tastes great! Bringing to work to put over cream cheese and serve with crackers.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 14, 2019 at 5:20 pm

      PERFECT, Robin! I love it! Enjoy.

      Reply
  24. Elise says

    August 13, 2019 at 12:00 am

    Hi Mike,

    I'm new to canning. I'd like to make and can this recipe shelf safe for Christmas. I only have a water bath canning system. How do I make this safe for that canning process without having to purchase a pressure cooker? ACV perhaps ? I tried to find another recipe using WBC, but couldn't find one and came across warnings not to test for ph yourself. Your recipe looks so great, please help . . .

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 13, 2019 at 7:24 am

      Elise, you can water bath this sauce, but check the pH first. It should be 3.5 or below for home canning. The best way to properly check pH is with a good pH meter. I became an affiliate for Thermoworks because I trust their pH meter and meat thermometers. Here is a link to their pH meter: https://www.thermoworks.com/pH-Humidity/pH?tw=CPM. If the pH is not low enough, yes, you can add an acid, such as vinegar and/or citrus. Please let me know how it goes for you. Be sure to use best canning practices and safety. Enjoy!

      Reply
  25. J. King says

    August 11, 2019 at 11:31 am

    4 stars
    A wee bit hot for me, but great flavor! I didn't have mango, so I used mandarin orange and pineapple .
    Without vinegar, can I can it for storage outside the refrigerator?
    J

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 11, 2019 at 3:21 pm

      Thanks, J. Yes you can water bath it, but check the pH of your finished jam. It is best at 3.5 or below for home canning purposes. Or use a pressure canner.

      Reply
  26. Karen Sue says

    July 29, 2019 at 12:01 pm

    5 stars
    Dear Mike, Thanks for your recipe. Can you puree the boiled mixture to have a more jelly consistency? Then do you have to put the puree back into the pot and boil again? Also, what do you think the sub for homemade pectin made with tart apples is for the pectin you use? Is it the same? Okay, another ?...lol...Do you also have a pepper tomato jam recipe made with cayenne peppers only?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 29, 2019 at 1:03 pm

      Hi, Karen. To answer your questions:

      Can you puree the boiled mixture to have a more jelly consistency? Then do you have to put the puree back into the pot and boil again? Yes, you can puree the mixture before jarring, or before even starting the process. For more of a jelly consistency, strain the solids out and only use the liquid. It will solidify into a jelly for you. See this recipe as a starter: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/

      Also, what do you think the sub for homemade pectin made with tart apples is for the pectin you use? Is it the same? I'm not sure about that pectin, but it should be usable. Just be sure to follow the ratios recommended by that particular pectin product.

      Do you also have a pepper tomato jam recipe made with cayenne peppers only? I do not have a recipe for that specifically, but check out my other jelly and jam recipes for ways to adapt. Also see my tomato chutney recipe for another idea: https://www.chilipeppermadness.com/recipes/tomato-chutney/

      Good luck!

      Reply
  27. Linda says

    July 06, 2019 at 6:08 pm

    I have a couple of questions. For starters so glad to have found this site several pepper jelly recipes in searches most lean on more fruit and hardly any peppers but yours is just what I have been looking for an equal balance.
    I want to do a pineapple & habanero jam, can I just leave off the mango? If so do I add more pineapple & peppers? Would the same apply for just mango & habanero? I have 6 bushes producing Habaneros soon will have 4 more. Your page provides a variety of recipes excited to try many of them.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 07, 2019 at 12:38 pm

      Hi, Linda. Thanks, and YES, you can leave out the mango. Just increase the peppers and pineapple. And yes, same applies for just mango and habanero. Let me know how your jam turns out! Super curious!

      Reply
  28. Mat says

    November 17, 2018 at 11:14 am

    5 stars
    amazing, i used aji limon and a habanero. ended up using 2 cups of mango.great heat, super sweet, i'm glad i didn't use one of those recipes with 10 cups of sugar. really happy, should have made 3 or 4 times as much. i know for next year. used the last of the fresh peppers.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 17, 2018 at 11:57 am

      That's GREAT, Matt! Glad you enjoyed it!

      Reply
  29. Mike says

    September 29, 2018 at 6:09 am

    Hi Mike
    I saw your reply to Rita about canning this jam and you said to follow proper pressure canning procedures. Can this jam be canned using the water bath method. Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2018 at 9:01 am

      Mike, yes, you can use the water bath method. If you're going to keep it out of the fridge, check the ph first. It should be 4.0 or below for longer keeping.

      Reply
      • Mike says

        September 30, 2018 at 7:21 pm

        Thanks Mike.
        I will let you know how it turns out. I made my very first jelly today...ghost pepper/habanero with pineapple. I’m excited to try it.
        Thanks again

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 01, 2018 at 12:46 pm

          Sounds great, Mike! Just did a big batch of jellies this weekend myself - Ghost, Sweet and Jalapeno Jelly. On the site soon!

          Reply
  30. kim says

    July 30, 2018 at 1:09 pm

    5 stars
    I was hoping I didn't screw this up . lol. It is wonderful , Mike! Mine serves on chickpea pancakes with root vegetable breakfast and crackers if i want . Thanks! First batch of this kind for me. I usually make red hot pepper jam for my son and I. Happy camper. Good recipe folks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 30, 2018 at 1:21 pm

      Thanks, Kim! Glad it turned out. It's definitely a good one!

      Reply
  31. Mike says

    May 20, 2018 at 2:33 am

    My heart is in chilli I also make a pineapple ;mango ,peach w/ jalapeno jelly use same receipy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 20, 2018 at 7:58 am

      Excellent!

      Reply
  32. Gerald says

    October 29, 2017 at 9:50 pm

    Just made this. I used Banana chillies. Superb

    Reply
  33. Pete says

    September 26, 2017 at 2:05 pm

    I just made this jam using lemon drop peppers. Love it!

    Reply
  34. Karen Olson says

    September 18, 2017 at 6:15 pm

    Do you remove the seeds from the peppers?

    REPLY: Karen, you can if you'd like, but you don't have to. -- Mike from Chili Pepper Madness.

    Reply
  35. The Chili Life says

    September 18, 2017 at 10:50 am

    Wow! Thanks for your recipe! I have been growing a lot of chilies this season. I did not think I would be that successful and now I have so many fruits to deal with. I have making a couple of chili sauces but I never thought of doing a jam with chili! I'll look around your blog for more recipes, for sure. Great work! Keep it up.

    /Erik

    Reply
  36. Rita says

    September 08, 2017 at 8:26 pm

    Can you can this recipe with such a low sugar content? It looks wonderful and I would love to give it as Christmas gifts. Thanks for sharing!

    REPLY: Rita, yes, you should be able to do so. Just be sure to follow proper pressure canning procedures. -- Mike from Chili Pepper Madness.

    Reply
  37. Zuzana says

    September 08, 2017 at 7:57 pm

    Pineapple, mango, chilli peppers jam ...yum. Will definitely make. Thank you!

    Reply

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