Pineapple Habanero Jam ~ just 3 ingredients!

Spicy Pineapple Habanero Jam with cheese and crackers

Pineapple Habanero Jam is a delicious no-sugar, no-pectin recipe — the heat and the sweet will duke it out in your mouth, and cheese and crackers will never be the same again.

Pineapple habanero jam --- cheese and crackers will never be quite the same again!

pineapple habanero jam is the star of happy hour

I don’t like to admit how often cheese and crackers figures in our dinner plans. Not as a starter, but as the main course. Whatever…I’m sure you have your peculiarities when it comes to dinner, we all do, but I think we can agree that when it comes to cheese and crackers, good condiments are key. A great hot pepper jam can elevate a water cracker and a schmear of fresh goat cheese to dizzying heights of culinary pleasure. No exaggeration.

Super sweet 'n spicy Pineapple Habanero Jam

While I’ve made lots and lots of hot pepper jams and jellies, I never thought to use pineapple until we found a little jar at a gourmet cheese and wine store while we were visiting in Florida a couple of weeks ago. The one we bought didn’t have nearly enough of a kick for my taste, and it was made with pineapple juice, not the actual fruit — so it just begged for the DIY treatment! My version uses an entire pineapple and three habanero peppers for a good amount of heat. I didn’t add any sugar or pectin., I found the pineapple is both sweet and thick enough on its own. I love the fresh taste and that sunny color!

what you’ll need for pineapple hot pepper jam

  • a fresh pineapple 
  • pineapple juice
  • habanero peppers (you can substitute other hot peppers if you like)

Pineapple Habanero jam with cheese and crackers

Hot pepper jams and jellies are definitely a polarizing food

People tend to crave them or hate them, but over the years I’ve found that those in the ‘nay’ camp can usually be convinced with just one taste. Personally I’ve never met a spicy jam I didn’t love, unless of course it commits the mortal sin of not being hot enough. Enter the mighty habanero, the hottest pepper you’ll find in the supermarket. It’s small, bright orange, and packs a wallop. Look for them right next to the jalapenos and the Serranos.

Pineapple Habanero Jam with crackers and chese is an elegant appetizer

How hot is this hot pepper jam?

  • Habaneros are hot peppers, make no mistake. Be sure to wash your hands WELL after handling them. And don’t rub your eyes or any other sensitive part of your body either. Here’s my Habanero heat scale for this jam, adjust the number of peppers to suit yourself…

habanero pepper Hot


habanero pepperhabanero pepperPlenty hot


habanero pepperhabanero pepperhabanero pepperPerfect!


  • I generally choose a cream cheese or a whipped goat cheese to serve with hot pepper jellies and jams. But I asked the owner of the gourmet shop in Florida what he recommended for the hot pineapple jam and he suggested a good ripe Brie. I’ve tried it both ways and both are fantastic, so take your pick!
  • Don’t stop with cheese and crackers, try this on grilled chicken or pork, or on a turkey sandwich.
  • if you’re into this kind of thing you need to try my other varieties — nectarine, cranberry, grapefruit, red pepper and peach.
Spicy Pineapple Habanero Jam with cheese and crackers
3.67 from 21 votes

Pineapple Habanero Jam

Super Easy Hot Pepper Jelly is a must in every cook’s arsenal. This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick. It’s going to be your new favorite appetizer!"
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Sue Moran


  • 1 fresh pineapple
  • 1 cup pineapple juice
  • 1 - 3 habanero peppers


  • Cut the top off the pinapple and then run a sharp knife along the rind to peel it. Slice the pineapple, core and all, and then chop it.
  • Put the pineapple and juice in a heavy bottomed pot.
  • Trim the stem end off the habanero pepper(s) and give them a rough chop, and add them to the pot, seeds and all. Note: use caution when working with hot peppers. Wear gloves, and be sure to wash well after chopping.
  • Bring the pot to a boil, then turn down and boil for about 20 minutes, stirring often, until the pineapple has softened.
  • Use an immersion blender to blend the pineapple mixture. You don't have to get it completely smooth, just be sure to get all of the large chunks blended.
  • Cook another 20 minutes or so, until thickened. Stir often so the jam doesn't scorch.
  • Spoon the jam into a clean jar and let cool to room temperature. Then cap and refrigerate.
  • The jam should keep for at least 10 days in the refrigerator.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

email sign up



You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    July 21, 2018 at 2:30 am

    If you where to can this, how long do you think it would last, one year? Can not wait to try this! This is the first year that I have a garden in Sweden and it is exciting to see how many different jams I can make 🙂 and there is nothing better than cheese and crackers!

    • Reply
      July 21, 2018 at 7:15 am

      Hey Crystal, if you want it to last that long I would freeze it. Congrats on your garden!

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png