This pineapple habanero jam is perfect for the spice-lovers in your life! You can also modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!
One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 67 grams of sugar in one half-pint jar!
How to Use Pineapple Habanero Jam
A very common way to use habanero jam is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use pineapple habanero jam:
- Over baked salmon
- A baste for ribs or any kind of BBQ
- A sauce for wings
- A glaze for pork chops
- On cornbread
- A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
- A mix in for a piña colada
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Supplies to Make Pineapple Habanero Jam
If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier! One of the products featured in the recipe is this awesome pineapple corer that not only cores your pineapple but slices it too!
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it here.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Reducing the Spice
If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1/2-cup-worth of peppers total in the recipe.
Recipe Video
How to Make Low Sugar Pineapple Habanero Jam
Recipe adapted from Pomona’s Universal Pectin Raspberry Habanero Jam recipe.
Instructions
- If using fresh pineapple, core 4-cups-worth of pineapple. Put in a food processor with the juice from the pineapple and pulse until pineapple is crushed consistency. If using canned, crushed pineapple, continue to next step.
- Measure 4 cups of crushed pineapple and put in large stockpot.
- Add 1/2 cup of finely diced habanero peppers, 1/3 cup bottled lemon juice, and 2 1/2 teaspoons calcium water (from the Pomona’s Universal Pectin packet).
- Bring mixture to a boil.
- While waiting for mixture to come to a boil, combine 1 1/2 cups sugar and 2 1/2 teaspoons Pomona’s Pectin powder in separate bowl.
- Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
- Store jam in refrigerator or continue with canning instructions.
- Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
- Debubble and double-check headspace. Add more mixture, if needed.
- Clean jar rim off to ensure no jam is on it.
- Put a clean lid on and screw on band until fingertip tight.
- Put in water bath canner.
- Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
- Water bath process for 10 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store without bands on.
