Ginger Jalapeno Pineapple Jam Recipes

PINEAPPLE JAM RECIPE WITH JALAPEñO PEPPERS

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.

PINEAPPLE JALAPENO MARMALADE

Steps:

• Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
• Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
• Remove from heat and cool before serving.
• Store in refrigerator for up to 1 month or in the freezer for 6 months.

PINEAPPLE-GINGER-HABANERO SALSA

Steps:

• Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

HABANERO PINEAPPLE JAM

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

GINGER JALAPENO PINEAPPLE JAM

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.

JALAPENO PINEAPPLE JAM

Steps:

• In a blender jar, add all the ingredients together.
• And pulse until the mixture becomes smooth.
• Over medium heat, place a pan and add the mixture.
• Bring it to boil and stir continuously.
• Cook until it reaches mildly thick consistency.
• Allow to cool down and enjoy as a spread.

PINEAPPLE GINGER PRESERVES

Steps:

• In a heavy kettle combine the sugar and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220°F. on a candy thermometer. Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220°F. on a candy thermometer. Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint Mason type jars (sterilizing procedure follows), filling the jars to within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Put the jars in a water bath canner or on a rack set in a deep kettle, add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring to a boil. Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely. Store the jars in a cool dark place.
• To sterilize jars and glasses for pickling and preserving:
• Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in hot water. Just before they are to be filled invert the jars onto a kitchen towel dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

PINEAPPLE JAM

Steps:

• ADD enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-quart saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• ADD sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
• Process 5 minutes in a hot water bath. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).