Step 1

Mix pineapple with pineapple juice in a large saucepan.

Step 2

Add pepper along with seeds.

Step 3

Boil until it reaches a temperature of 220 F (104 C).

Step 4

Cook over medium-low heat for 20 minutes until pineapple softens. Stir frequently.

Step 5

Transfer mixture into a blender and pulse until it's a smooth puree.

Step 6

Return to saucepan and cook for 20 more minutes until the mixture thickens. Stir frequently.

Step 7

Prepare water-bath canner.

Step 8

Simmer jars until ready for use.

Step 9

Wash lids and rings with warm soapy water then set aside.

Step 10

Gently ladle hot jam into pre-sterilized jars, leave 1/4 inch (6 mm) headspace.

Step 11

Remove trapped air bubbles by running a wooden spatula around the inside of the jar.

Step 12

Wipe jar rim with a clean damp cloth.

Step 13

Apply lid and ring, adjust to fingertip-tightness.

Step 14

Process jars for 20 minutes (Adjust for altitude).

Step 15

Turn heat off, let jars sit for 5 minutes to settle.

Step 16

Remove jars and cool for 24 hours. Don't place jars on a cold surface or where there's a cool draft as jars may crack.

Step 17

After 24 hours, test the seal on the lids by pressing down the center, the lid shouldn't wiggle and must feel nice and solid.

Step 18

Any unsealed jars must be refrigerated and consumed first.