Spicy Mango & Pineapple Jam

This spicy mango and pineapple jam hits all the right notes – sweet tropical fruit balanced with a kick of heat that builds slowly rather than overwhelming. I started making it when I had too many ripe mangoes about to go bad, and now it’s become one of my go-to preserves as both the fruits cook down beautifully together.

It’s fantastic on a cheese board (especially with sharp cheddar), works as a glaze for grilled chicken or pork, and makes boring breakfast toast way more interesting. The heat level is adjustable – I usually go for a medium burn that won’t scare anyone away but still has a presence.

What you need for Spicy Mango & Pineapple Jam

How to make Spicy Mango & Pineapple Jam

Here’s how to make this tropical jam with just the right kick of heat:

1. Start by prepping your mangoes – they should be ripe enough that they yield slightly when pressed but not mushy. Cut them into roughly 1-inch chunks. Don’t worry about being too precise since we’ll be cooking them down anyway.

2. Combine the mango, pineapple, and sugar in a large, heavy-bottomed pot. I like using a wider pot rather than a tall one since it helps the liquid evaporate better. Give everything a good stir and let it sit for about 15 minutes – this helps draw out the fruit’s juices and starts dissolving the sugar.

3. While you’re waiting, finely mince your habaneros. I find it easiest to cut them in half, remove the seeds and membranes (wear gloves!), then slice them into tiny strips before dicing. The smaller you cut them, the more evenly distributed the heat will be.

4. Add the lemon juice, minced habaneros, grated ginger, and salt to the fruit mixture. Turn the heat to medium-high and bring it to a boil, stirring occasionally to prevent sticking. You’ll notice the mixture getting progressively more liquid as the fruit releases its juices.

5. Once it’s boiling, reduce heat to medium-low to maintain a steady simmer. Cook for about 30-35 minutes, stirring every few minutes to prevent scorching at the bottom. You’ll know you’re on the right track when the mixture starts to thicken and the fruit begins breaking down. The color will deepen to a rich orange-gold.

6. When the jam has reduced by about a third and is starting to look syrupy, sprinkle the pectin powder over the surface while whisking constantly to prevent lumps. Keep cooking for another 5-7 minutes.

7. To test if it’s ready, place a small plate in the freezer for a few minutes. Drop a small spoonful of jam on the cold plate – it should gel up and wrinkle slightly when you push it with your finger. If it’s still too runny, cook for another 3-4 minutes and test again.

8. When the jam reaches the right consistency, remove from heat and let it cool for about 10 minutes. It will continue to thicken as it cools. The finished jam should be spreadable but not runny, with visible bits of fruit throughout.