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
Ingredients You’ll Need For This Recipe
- 4 ripe mangoes, peeled and chopped
- 2 cups fresh pineapple, finely chopped
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 2 habanero peppers, seeded and minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon pectin powder
- ¼ teaspoon salt
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.
🔍 Recipe Notes & Tips
- Pick mangoes that give slightly when squeezed – too firm = not enough flavor, too soft = mushy jam
- Can’t find fresh habaneros? Sub with 1-2 tbsp hot sauce or 1/4 tsp cayenne
- Remove ALL habanero seeds unless you want crazy heat
- Don’t skip the 15-mins sugar rest (maceration) – it’s key for texture
- Natural pectin varies in fruit – you might need a touch more/less
- No fresh ginger? Use 1/2 tsp ground instead
- Wider pot = faster cooking = better color and flavor
🍽️ Serving Suggestions
- Classic: Morning toast, English muffins, scones
- Cheese board star: Pairs great with brie or cream cheese
- Cocktails: Stir 1-2 tsp into margaritas or mojitos
- Glazes: Brush on grilled chicken or pork
- Quick appetizer: Pour over a block of cream cheese, serve with crackers
🎯 Make it Work for
- Breakfast gathering:
-Pre-fill mini mason jars as take-home gifts
-Set up a waffle bar with jam options - BBQ/Grilling:
-Use as a glaze in the last 5-mins of cooking
-Mix with mayo for sandwich spread - Holiday gifts:
-Double batch
-Add cute labels
-Package with fresh biscuits
📦 Storage & Leftovers
- Fridge: 3-4 weeks in airtight container
- Freezer: Up to 6 months
- Canned properly: 1-year shelf-stable
- If it’s too thick after refrigeration, microwave 10 seconds
- Toss if you see any mold or fermentation
Spicy mango & pineapple jam
Ingredients
- 4 ripe mangoes peeled and chopped
- 2 cups fresh pineapple finely chopped
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 2 habanero peppers seeded and minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon pectin powder
- ¼ teaspoon salt
Instructions
- Cut ripe mangoes into 1-inch chunks. Ensure they yield slightly when pressed but aren’t mushy.
- In a large, heavy-bottomed pot, combine mango, pineapple, and sugar. Stir and let sit for 15 minutes to release the fruit juices and dissolve the sugar.
- Finely mince the habaneros. Wear gloves to remove seeds and membranes, then slice and dice them into tiny pieces for even heat distribution.
- Add lemon juice, minced habaneros, grated ginger, and salt to the fruit mixture. Bring to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce heat to medium-low and simmer for 30-35 minutes, stirring every few minutes. The mixture should thicken and the fruit should break down.
- Sprinkle pectin powder over the surface while whisking constantly to prevent lumps. Continue cooking for another 5-7 minutes.
- To test, place a plate in the freezer. Drop a spoonful of jam on the cold plate – it should wrinkle when pushed. If still runny, cook for 3-4 more minutes and test again.
- Once the jam reaches the right consistency, remove from heat and cool for 10 minutes. It will continue to thicken as it cools. The jam should be spreadable with visible bits of fruit.
