Pineapple Jam Recipe With Jalapeño Peppers

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PINEAPPLE JAM RECIPE WITH JALAPEñO PEPPERS



Pineapple Jam Recipe with Jalapeño Peppers image

Sweet, spicy, and a little sassy, this pineapple jam will brighten up cold winter days after you preserve it.

Provided by Devon Young

Categories     Snack

Time 55m

Number Of Ingredients 5

4 cups pineapple, peeled, cored, and chopped
½ cups jalapeños, de-seeded and minced
3/4-1 cup granulated organic cane sugar
2 teaspoons calcium water, (see Pomona's directions)
2 teaspoons Pomona's Pectin

Steps:

  • In a large saucepan, combine pineapple, jalapeños, and calcium water. Over medium heat, bring to simmer, stirring frequently. Cook until the pineapple softens and takes on some translucency, about 20-25 minutes.
  • Meanwhile, mix the sugar and pectin together in a small bowl. When the pineapple mixture is adequately cooked, add the sugar/pectin mixture to simmering fruit and stir until completely dissolved, about two minutes.
  • Ladle into sterilized half-pint jars leaving ¼" headspace. Wipe rims clean, and place prepared lids and rings onto jars finger-tight. Process in a water bath canner at a full rolling boil for 15 minutes.
  • After processing, remove jars from canner and allow to cool on a towel for 24 hours. Before storing, check for seal. Sealed jam will keep for a year in the pantry; store opened or unsealed jars in the refrigerator.

Nutrition Facts : Calories 30 calories, Carbohydrate 8 grams carbohydrates, ServingSize 1 grams, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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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