Habanero Pineapple Jam

Habanero Pineapple Jam

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Step 1 Add the chopped bell pepper and habanero peppers into a food processor and blitz until smooth.
Step 2 Add the puréed peppers into a small saucepan and add the pineapple juice, vinegar, pectin and salt. Bring to a boil.
Step 3 Add the sugar and stir to dissolve; cook until you get a thick consistency and the jam is reduced to around 1.5 cups.
Step 4 Remove from heat and fill a sterilized mason jar with the mixture and allow to cool sealed at room temperature. Once cold, store in the fridge.


Serve with bread, crackers or use the habanero jam in any recipe. 

Be careful! Use gloves when handling habanero peppers. 


  • Calories: 237 
  • Carbohydrates: 61.1g 
  • Protein: 0.7g 
  • Fat: 0.2g 


  • 1 large yellow bell pepper, deveined, deseeded and chopped
  • 3-4 habanero peppers La Costeña
  • 2 cups pineapple juice
  • 1/2 cup white vinegar
  • 1 packet (1.75 oz) of no-sugar pectin
  • 1/4 tsp salt
  • 2 cups of granulated sugar


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Mexico Rico
Mexico Rico