Pineapple Jam Recipe With Jalapeño Peppers

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.

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.

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.

PINEAPPLE JALAPENO JELLY

Steps:

• 1. BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• 2. Drain jars well before filling.
• 3. Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• 4. Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• 5. Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• 6. Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• 7. Add finely ground peppers to juice.
• 8. Stir sugar into juice in saucepot.
• 9. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• 10. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• 11. Remove from heat & skim off any foam with metal spoon.
• 12. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• 13. Cover with two-piece lids.
• 14. Screw bands on finger tight.
• 15. Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• 16. Cover; bring water to gentle boil & process 5 minutes.
• 17. Remove jars and place upright on a towel to cool completely.
• 18. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)