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.
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.
Low Sugar Pepper Jam
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!
I hope you enjoy them!
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.
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
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.
- 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
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Add mango, pineapple, chili peppers, water, lemon juice and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
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Stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute.
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Remove from heat, cool slightly and pour into sterilized jars.
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Cap and refrigerate.
Makes about 3 cups.
16 comments
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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.
That’s GREAT, Matt! Glad you enjoyed it!
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
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.
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
Sounds great, Mike! Just did a big batch of jellies this weekend myself – Ghost, Sweet and Jalapeno Jelly. On the site soon!
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!
Thanks, Kim! Glad it turned out. It’s definitely a good one!
My heart is in chilli I also make a pineapple ;mango ,peach w/ jalapeno jelly use same receipy
Excellent!
Just made this. I used Banana chillies. Superb
I just made this jam using lemon drop peppers. Love it!
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.
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
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.
Pineapple, mango, chilli peppers jam …yum. Will definitely make. Thank you!