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
J. King says
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
Michael Hultquist - Chili Pepper Madness says
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.
Karen Sue says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Linda says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Mat says
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.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Matt! Glad you enjoyed it!
Mike says
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
Michael Hultquist - Chili Pepper Madness says
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.
Mike says
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
Michael Hultquist - Chili Pepper Madness says
Sounds great, Mike! Just did a big batch of jellies this weekend myself - Ghost, Sweet and Jalapeno Jelly. On the site soon!
kim says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kim! Glad it turned out. It's definitely a good one!
Mike says
My heart is in chilli I also make a pineapple ;mango ,peach w/ jalapeno jelly use same receipy
Michael Hultquist - Chili Pepper Madness says
Excellent!
Gerald says
Just made this. I used Banana chillies. Superb
Pete says
I just made this jam using lemon drop peppers. Love it!
Karen Olson says
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.
The Chili Life says
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
Rita says
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.
Zuzana says
Pineapple, mango, chilli peppers jam ...yum. Will definitely make. Thank you!