Ginger Jalapeno Pineapple Jam Recipes

GINGER JALAPENO PINEAPPLE JAM

Ginger Jalapeno Pineapple Jam image

Spoon over cream cheese, spread on biscuits or serve with bacon wrapped shrimp. Even though it uses 1 cup of jalapenos, I find if the jalapenos are seeded and deveined that it is mildly hot.

Provided by gailanng

Categories Pineapple

Time 1h15m

Yield 12 jars

Number Of Ingredients 6

Ingredients

3 (20 ounce) cans crushed pineapple, mostly drained
1 cup jalapeno peppers (keeping the seeds and membranes make for a hotter jam) or 1 cup other hot pepper (keeping the seeds and membranes make for a hotter jam)
1 cup sweet red pepper, seeded and finely minced
6 cups sugar
1 tablespoon fresh ground ginger
2 (3 ounce) envelopes liquid fruit pectin (6 ounces total)

Steps:

Combine pineapple, both hot and red peppers, ginger and sugar in a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.

Nutrition Facts : Calories 481.1, Fat 0.2, Sodium 3.3, Carbohydrate 124.1, Fiber 2, Sugar 121.1, Protein 0.8

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