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 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.
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)
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.
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…
Hot
Plenty hot
Perfect!
- 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.
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Pineapple Habanero Jam
Ingredients
- 1 fresh pineapple
- 1 cup pineapple juice
- 1 - 3 habanero peppers
Instructions
- Cut the top off the pineapple and then run a sharp knife along the rind to peel it. Cut the pineapple (and core) into slices, 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 over high heat, then turn down heat to medium-high 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.
Nutrition
I’m totally guilty of serving cheese and crackers for dinner! I couldn’t handle the habanero (because I’m a weenie) but my husband would love him some habanero jam! I think he would put it on everything! I’m totally making this for him!
Love that kick from the habanero! I could easily make a meal out of crackers and cheese too ;).
I think I could smear this on a grilled cheese sandwich! How beautiful and so creatively wonderful! Sharing!
Great idea!!
Schmear, Tricia, Schmear 😉
We have cheese and cracker dinners too with olives, proscuitto and bread – I call it our fridge picnic and it usually happens on a Sunday night when I’m all out of inspiration and enthusiasm 🙂 I’m impressed this is so easy – only three ingredients. Love it 🙂
What a great combination! I too love cheese and crackers; sometimes (when I’m feeling lazy) that’s all I’ll have throughout the day.
How comforting that there are others making a dinner out of crackers and cheese! Oh, the privilege of being empty-nesters! Will definitely be making this the next time pineapples go on sale. Thanks, Sue!
We did the crackers and cheese thing even when my girls were both at home 🙂 We’re dedicated cheese platers here!
It is hard to stop at a few crackers with cheese and if the selection included this sweet/hot jam, I’d be quite happy to call it dinner too! It’s a wonderful combination!
Oh lordy this looks good. Do you think this would hold up in a spring pan with the goat cheese? It would make a tasty/colorful appetizer at my daughters wedding.
I’m not sure I know what you mean, so it’s hard to say. I think you could use it as a topping for a wheel of say, Brie, for baking.
A great way to have pineapple longer 🙂 If it lasts..Love the color.!
Fresh pineapple is one of those fruits I never really know what to do with, so I’m happy to have found this 🙂
We eat cheese and crackers for dinner as well and this recipe will ensure we continue to, lol. You and I have such similar tastes in food, Sue, and I’m all about the heat too. I love that there’s no pectin or sugar in it. I’d love it with both goat cheese and brie. Yum!
It’s fun to find taste bud soul mates <3