PINEAPPLE JAM RECIPE WITH JALAPEñO PEPPERS
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
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
JALAPENO PINEAPPLE JAM
Don't wait for the reasons to try this quick jalapeño pineapple jam recipe. This delicious jam is hot, spicy, sweet, and sour.
Provided by Sujatha Muralidhar
Categories condiment
Number Of Ingredients 4
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.
Nutrition Facts : Calories 95 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 2 g, ServingSize 1 serving
SURE.JELL FRESH PINEAPPLE JAM
Discover a new fresh pineapple jam recipe. With fresh pineapple, sugar and fruit pectin, you'll make a delicious batch of SURE.JELL Fresh Pineapple Jam!
Provided by My Food and Family
Categories Home
Time 7h
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- 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. Drain jars well before filling.
- Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. 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. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
HABANERO PINEAPPLE JAM
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
Provided by bsmizzel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 64
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g
PINEAPPLE JALAPENO HABANERO SPREAD
Sugar and spice and that heat is nice, that's what this girl is made of. Savory, sweet and give me the heat. Versatile for everything from appetizers to a marinade. I eat it on Bagels and Cream Cheese. Great for grilling fish and chicken. Try BBQ Prawns or scallops and brush on the Pineapple spread. Get the taste of the...
Provided by Lisa Mersereau
Categories Other Sauces
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Sterilize and prepare pint canning jars and lids as directed.
- 2. Cut stems off of Jalapeno's. (Be sure to wear plastic gloves.) Cut the Jalapeno's in thirds or quarters. Put cut up Jalapeno's in food processor.
- 3. Cut stems off of Habanero peppers and remove seeds. (Be sure to wear plastic gloves. Habanero peppers can burn your skin) Add to food processor. Chop into small pieces.
- 4. In a heavy 6 quart pan add 6 cups sugar and 1 cup apple cider vinegar, and the 20 oz can of crushed pineapple in juice to pan. Stir over med heat until sugar is dissolved.
- 5. Once sugar is dissolved add Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes
- 6. Turn off heat and let cool for ten minutes.
- 7. Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
- 8. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
- 9. t takes about 24 hours for the spread to finish thickening. Not quite as thick as your standard jelly.
- 10. Be creative, this has so many versatile uses.
GINGER JALAPENO PINEAPPLE JAM
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
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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