Pineapple Ginger Jalapeno Jam

Pineapple ginger jalapeno jam is a sweet, warm spread with a little heat in the background, built on crushed pineapple, fresh ginger and minced jalapenos. It is for anyone who likes a jar of something bright, sweet and a little spicy on the shelf, or a homemade jar to give away. The batch makes about 3 half pints and takes about an hour in total.

Save this recipe for later:

More pepper jellies

• Red Pepper Jelly
• Cranberry Pineapple Jalapeno Jelly
• Pineapple Mango Jalapeno Jelly
• Pineapple Jalapeno Jelly
• All our jams and jellies

What goes into the pot

• 1 can (20 oz) crushed pineapple with juice
• 3 jalapenos, seeded and minced
• 2 tbsp grated fresh ginger
• 1/4 cup apple cider vinegar
• 1 box (1.75 oz) fruit pectin
• 4 cups sugar

That is the whole list. The pineapple goes in with all of its juice, so there is no draining step, and the vinegar adds a sharp edge that keeps the 4 cups of sugar from tasting flat.

Two things to settle before the stove goes on

Decide how hot you want it. With the jalapenos seeded, the jam lands on the mild side: you taste pineapple first, then ginger, then a slow warmth at the end. If your crowd likes more bite, leave some of the jalapeno seeds in. Mince the peppers small either way. Big pieces float and give you one fiery spoonful and three bland ones, while fine bits spread the heat evenly through the jar.

Get everything measured and ready. Once this mixture boils, the steps come quickly. Grate the ginger, measure the sugar into its own bowl, and have your jars hot and sterilized before you start. Standing over a rolling boil while you hunt for a measuring cup is how jam scorches on the bottom of the pot. Fresh ginger grates easiest on a fine grater, and grating gives you a pulp that melts into the jam instead of leaving fibrous strands.

Why the sugar goes in second

The recipe boils the fruit, peppers, ginger, vinegar and pectin first, and only then adds the sugar. That order matters. Pectin needs to dissolve and heat through in the fruit and liquid before the sugar joins it; if the sugar went in at the same time, the pectin would struggle to disperse and you could end up with a jam that never sets properly.

The other phrase to pay attention to is a full rolling boil. That means a boil so strong that it keeps bubbling even while you stir it. A gentle simmer will not do the job. After the sugar goes in, the mixture will stop boiling for a moment, and you wait for it to come all the way back to that hard, stir-proof boil before you start the 1 minute timer. Keep stirring the whole time so the sugar does not catch.

Another pineapple option for your canning shelf is this amber brown sugar pineapple jalapeno jelly , made for glazing ham and topping cream cheese.

Our cranberry pineapple ginger jam brings cranberries into the pineapple, ginger and jalapeno combination.

How to make pineapple ginger jalapeno jam

• Put the crushed pineapple with its juice, the minced jalapenos, grated ginger, apple cider vinegar and fruit pectin in a pot. Heat to a full boil, stirring.
• Add the sugar all at once and stir it in. Bring the mixture back to a full rolling boil.
• Boil hard for 1 minute, stirring constantly.
• Ladle the jam into hot sterilized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes, or refrigerate for up to 3 weeks.

When you ladle, the jam will look loose and syrupy. That is normal for a pectin jam straight off the heat, so resist the urge to boil it longer. Extra boiling can darken the color and push the texture toward gummy. Wipe the jar rims clean before the lids go on, since a sticky rim can keep a lid from sealing.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Serving it and keeping it

Open a jar and spoon it out once it has cooled. The flavor comes in a clear order: pineapple first, then the warmth of the ginger, then the jalapeno at the very end. Because the pineapple is crushed and stays in the jar, every spoonful carries small pieces of fruit and little green flecks of pepper, so it spreads with some texture instead of sliding off like a clear jelly. If you left seeds in for extra heat, tell people before they dig in.

For keeping, the recipe gives two routes. You can process the filled jars in a boiling water bath for 10 minutes, or you can skip the water bath and keep the jam in the refrigerator for up to 3 weeks. If you choose the refrigerator route, plan to finish the jars within that window. Either way, a batch of about 3 half pints gives you one jar to open now and a couple to give away or save.

If you like a sweet and spicy jar, try our pineapple jalapeno jelly or the hotter pineapple habanero jelly . For ginger without the heat, our pineapple ginger jam is a gentle choice, and the cranberry pineapple jalapeno jelly looks lovely on a holiday table.

Questions about this jam

Do I drain the crushed pineapple?

No. The recipe uses the full 20 oz can with its juice. That liquid is part of what the pectin and sugar set, so draining it would throw off the balance.

How do I make it spicier?

Leave some of the jalapeno seeds in when you mince the peppers. Start with a few and taste the next batch before adding more.

Do I have to use the water bath?

The recipe gives you a choice. You can process the jars in a boiling water bath for 10 minutes, or skip it and keep the jam in the refrigerator for up to 3 weeks.

Why is this a jam and not a jelly?

Jelly is made from strained juice, so it is clear. This recipe keeps the crushed pineapple, minced jalapeno and grated ginger right in the jar, which gives it body and little flecks of green and gold.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us