Ginger Jalapeno Pineapple Jam Recipes

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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

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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