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

Pineapple-Mango-Hot Pepper Jam

by Mike Hultquist · Sep 8, 2017 · 85 Comments

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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
4.95 from 17 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. Natalie says

    December 02, 2024 at 12:44 pm

    5 stars
    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.

    Reply
  2. Christen clark says

    November 10, 2024 at 5:47 pm

    Can this recipe be canned like normal canned jellies and jams?

    Reply
    • Mike H. says

      November 11, 2024 at 6:07 am

      Yes, but check the acidity (a pH of 3.5 or lower is recommended).

      Reply
  3. Glenn says

    October 14, 2024 at 7:30 pm

    5 stars
    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.

    Reply
    • Mike H. says

      October 15, 2024 at 4:09 am

      Fantastic, thanks, Glenn!

      Reply
  4. BK says

    October 06, 2024 at 2:07 am

    Would this work with frozen mango and fresh pineapple? I’m not sure I can find fresh mango right now.

    Reply
    • Mike Hultquist says

      October 06, 2024 at 9:50 am

      Absolutely! Works perfectly! Enjoy.

      Reply
  5. Maddy says

    September 26, 2024 at 7:59 am

    This may be a stupid question but do you put the peppers in the food processor whole, seeds and all?
    Thanks!

    Reply
    • Mike Hultquist says

      September 26, 2024 at 8:23 am

      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.

      Reply
  6. Holly says

    April 15, 2024 at 6:32 pm

    5 stars
    This is ⭐️⭐️⭐️⭐️⭐️⭐️ delicious I modified it slightly by using all pineapple and just jalapenos. Since I use it more like a salsa I left out the gelling agent.

    Reply
    • Mike Hultquist says

      April 15, 2024 at 9:40 pm

      Glad you enjoyed it, Holly! I love to hear it!

      Reply
  7. Opal Barker says

    January 08, 2024 at 4:06 pm

    Do you think that rehydrating dried mango would work in this recipe?

    Reply
    • Mike H. says

      January 09, 2024 at 3:42 am

      It can work but you will have to consider the change in texture, flavor and consistency among other. So you will have to experiment to see if you like the outcome.

      Reply
  8. Betsi says

    December 20, 2023 at 6:37 pm

    This looks absolutely amazing! I am hoping to make this jam for my homemade cheese plate that i‘ ll share with my family for Christmas and absolutely look forward to it!
    One question I had in mind was if it’s possible to use honey in lieu of white sugar?
    Thank you again for sharing such lovely recipes (with a kick!) with us

    Happy holidays!

    Reply
    • Mike H. says

      December 21, 2023 at 4:19 am

      Thank you very much, Betsi! Yes, it's possible. However, you have to watch out for a few things: quantity - you'll typically need less honey than sugar because it's sweeter; acidity - honey can affect it, so to ensure the jam sets properly, you may need to add a little lemon juice or pectin; cooking time - honey can cause the jam to darken quicker, so please be mindful of the over-caramelization by keeping an eye on the time and temperature; flavor - of course, it will be different, so it is totally up to you to test and see if you like it with honey. Let me know how it goes please!

      Reply
  9. 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
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