Pineapple Mango Jalapeno Jelly

Pineapple mango jalapeno jelly is sweet, tropical and a little spicy, with tiny cubes of mango and flecks of green pepper hanging in a golden jar. It is the kind of pepper jelly that goes straight onto a block of cream cheese at a party, and it makes a pretty gift too.

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More pepper jellies

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

A batch takes about 45 minutes of work and makes about 6 half pints. If you have canned jam before, the method will feel familiar. If this is your first batch, the steps below cover the two moments that matter most: the rolling boil and the one minute after the sugar goes in.

Ingredients for pineapple mango jalapeno jelly

• 1 can (20 oz) crushed pineapple in juice, undrained
• 1 cup finely diced ripe mango
• 1/3 cup very finely chopped jalapenos
• 3/4 cup apple cider vinegar (5% acidity)
• 1 package (1.75 oz) powdered fruit pectin
• 5 1/2 cups granulated sugar, measured into a separate bowl

Check that the vinegar label says 5% acidity, since that acidity is part of what makes the jelly safe for the water bath. The pineapple goes in with all of its juice, so pour the whole can into the pot.

Get these ready before the stove goes on

Once the pot boils, everything moves fast. Have your half pint jars hot, lids and bands nearby, and the canner of water heating before you start.

Have the sugar measured and waiting

All 5 1/2 cups of sugar go into the pot at once, right when the mixture reaches a hard boil. Measure it into a bowl before you turn on the stove so you can keep stirring while you add it. Scooping cup by cup at that point lets the boil drop and throws off the timing.

Handle the jalapenos with gloves

Chop the jalapenos very fine so the green flecks spread through the jar, and wear gloves while you do it. Leaving the seeds and ribs in gives more heat. Trimming them out keeps the jelly mild.

How to make it

• Combine the pineapple with its juice, the mango, jalapenos, vinegar and pectin in a large heavy pot.

• Bring to a full rolling boil over high heat, stirring constantly. A full rolling boil keeps bubbling even while you stir.
• Add all the sugar at once, return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off any foam.

• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add the lids and bands.

• Process in a boiling water canner for 10 minutes. Add 5 minutes if you live above 1,000 feet.

Let the jars rest for about 24 hours while the jelly sets. It looks thin when you first pour it, and it firms up as it cools.

If you would rather skip the mango, our pineapple jalapeno jelly keeps it simple with crushed pineapple and finely chopped jalapenos.

Another fruity pepper jelly worth a jam day is this strawberry pineapple habanero jelly , made with fresh strawberries and a real habanero kick.

Want more heat than jalapenos give? Our mango pineapple habanero jelly uses two habaneros with the same tropical fruit.

Keeping the mango from sinking, and other tips

Dice the mango very small, about the size of a pea or smaller. Tiny pieces stay suspended in the jelly as it sets, so every spoonful gets some fruit. Large cubes sink to the bottom or float to the top and leave the middle of the jar plain.

Use a ripe mango that smells sweet near the stem and gives slightly when pressed. A hard, sour mango adds little flavor, and an overripe one turns to mush before the dice even reach the pot.

For more or less heat, the jalapeno seeds are your dial. Keep them for a sharper kick, or trim them out for a jar the whole table can enjoy. Leave the sugar, vinegar and pectin amounts as written, because the set depends on that balance.

How to serve it and how long it keeps

The easiest way: set a block of cream cheese on a plate, spoon the jelly over it and put crackers around it. It is also good brushed over grilled shrimp, chicken wings or pork in the last few minutes of cooking, and it livens up a turkey or ham sandwich.

Sealed jars keep for 1 year in a cool, dark place. After opening, keep the jar in the fridge and use it within 1 month. A jar that did not seal goes straight to the fridge and counts as opened. There is nothing to reheat here; spoon it cold from the jar, or brush it on hot food as a glaze.

If you enjoy a sweet and spicy jar, try our pineapple habanero jelly for more heat, the classic green jalapeno pepper jelly , a festive cranberry pineapple jalapeno jelly , or a softer, spoonable pineapple ginger jam .

Questions about this jelly

Can I use fresh pineapple?

Stick with the canned crushed pineapple. Raw pineapple has enzymes that can stop pectin from setting, and the canned fruit has already been heated. The amounts in this recipe are written for the 20 oz can with its juice.

Is it very spicy?

With 1/3 cup of jalapenos spread over about 6 half pints, it tastes sweet and fruity first with a mild kick after. Keep the seeds in if you want it hotter.

Can I double the recipe?

Make two separate batches instead. A doubled pot takes longer to reach a full boil, and the pectin timing stops lining up, which often leaves the jelly runny.

Why is my jelly runny?

Wait the full 24 hours before you judge it. If it is still loose, the usual causes are a boil that was not truly rolling, a hard boil shorter than 1 minute, or less sugar than the recipe calls for.

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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