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
Shelly Agnew says
My Pineapple Jam didn’t set that great. Is it supposed to be a little movable in jar?Should I add more pectin?
Mike Hultquist says
Shelly, that can happen sometimes. Yes, you can reprocess with more pectin to firm it up if needed.
Trudi says
Where do you buy low sugar pectin from, or is there a substitute?
Cheers
Mike Hultquist says
Trudi, I'm able to buy it from my local grocery store chain, though you can order through Amazon or other online resources. Enjoy!
lucy says
can you hot water bathe these for longer stay vs just refrigerating. ?
Mike Hultquist says
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.
Mario says
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.
Mike Hultquist says
Awesome! Thanks, Mario!!
Mariann Quinn says
Can this recipe be water bath canned as is,
Mike Hultquist says
Mariann, you should, but check the acidity. A pH of 3.5 or lower is recommended for home water bath canning.
Charlene says
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.
Mike H. says
You can add in lemon juice to lower the pH. It should be fine.
Mary says
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!,,,
Mike Hultquist says
Thanks, Mary!
Thea says
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!
Mike Hultquist says
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.
Holly Vaughn says
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
Mike Hultquist says
Wonderful! Thanks, Holly!
Javier says
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
Mike Hultquist says
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.
Donna says
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
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad it worked, Donna.
Donna says
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
Michael Hultquist - Chili Pepper Madness says
Hi, Donna. Yes, dilution is the best way to reduce the overall heat. Let me know how it goes. Enjoy!