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.
Add The View from Great Island as a Trusted Google Source
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
Can I use Jalapeño Peppers instead…plenty from the garden!
Sure, I love the combination of pineapple and jalapenos, how lucky you are to grow them 🙂
I am wondering if you could use canned pineapple in place of fresh pineapple? and if so.. how much would you use please?
Excellent!! I’ve made this so many times!
What would you suggest as an estimate for the pineapple if measured in cups, in stead of a whole pineapple?
Maybe 4 cups as a rough estimate, Anna.
This sounds like a great flavor combo. I’m going to try it. Would this freeze well?
I assume so, I always freeze my extra jams and jellies rather than can them.
It looks great and since making your clementine jam 4 times already, I am willing to try any kind of jam you post. 🙂
Hah! You’re the kind of customer I like Adina!!
I LOVE making jams and jellies Sue and this one sounds so delicious! Love the sweet and spicing combo!
In Germany eating cheese, cold cuts and bread or crackers for dinner in the evening is called Abendbrot ( evening bread) and it is the norm. Your habanero pineapple jam would make a great addition.
I didn’t know that, thanks Gerlinde – I think it’s probably a healthy way to eat.
I’ve made Habanero jelly before so I know how delicious it is. We also ate it on crackers with Brie as Brie seems to be the natural choice to go with savory jams. Your version with the pineapple sounds delicious! I could eat cheese every day myself 🙂
I love jams like this! They are perfect to have in the fridge for impromptu wine, cheese and cracker occasions 🙂 Loving the pineapple!!