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
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
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
PINEAPPLE GINGER PRESERVES
Categories Condiment/Spread Ginger Breakfast Low Sodium Pineapple Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes five 1/2-pint jars
Number Of Ingredients 3
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.
JALAPENO GINGER JELLY
I've gotten on a Spreadable Kick as of late and this is my latest and greatest. The unique mix of jalapeno and ginger is unexpected, but lovely! Try this one over cream cheese with crackers! YUMM 03/10/2013
Provided by Melissa Baldan
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. In a large pot of simmering water, sterilize enough preserve jars to hold 48 ounces in water until you are ready to use them.
- 2. Place jalapenos, ginger and 1 cup apple cider vinegar in a blender and blend until VERY fine.
- 3. In large pot, place the mixture plus remaining vinegar and all of the sugar. Mix well and bring to full boil until mixture cannot be stirred down (about 8-12 minutes) and continue boiling for 5 minutes.
- 4. Meanwhile, Place lids and rings in large bowl and pour boiling water over them. Set aside until ready to use.
- 5. Remove jelly mixture from heat and add both pectin packets, blending between each addition. Return to heat and bring back to boil and continue boiling for an additional minute.
- 6. Remove jars from water and place on towel. Using a funnel and large ladle, transfer mixture into jars and fill just to the bottom screw band on the jar. Once all jars are full, wipe the rim of the jars to ensure a good seal. Place lids and rings on jars, tighten fingertip tight.
- 7. Place the jars back into the hot water bath for about 5-10 minutes. Remove and place back on towel, inverted, for 10 minutes. Turn jars right side up.
- 8. NOTES: DO NOT use aluminum pot for cooking jelly. DO NOT over tighten the jar rings or the seal will not take. DO NOT skip wiping the rim, even if you think you did not get any jelly on the rim. Even a tiny bit will cause the jar to not seal. Once you turn the jars upright, you will hear loud popping noises. This is normal and indicated that the jar is sealed.
More about "ginger jalapeno pineapple jam recipes"
JALAPEñO PINEAPPLE JELLY - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
4.3/5 (27)Estimated Reading Time 7 minsServings 6
- In a food processor fitted with the shredding blade, or with a sharp knife, finely chop the red bell pepper, jalapenos (seeding as many as you like, I seeded 4), and the pineapple. In a large pot, combine the peppers and the pineapple with the vinegar, salt and sugar. Bring the mixture to a boil over medium heat and allow to boil for 10 minutes, stirring constantly.
- Add the liquid pectin and boil for 1 more minute. Remove the pot from the heat and pour into clean, hot canning jars, leaving 1/4 inch of headspace. Wipe the tops with a damp cloth to remove any stickiness and place a new lid and ring on the jar, making sure not to tighten the ring more than fingertip tight.
- Place the jars in a boiling water canner and process for 10 minutes, adding additional time depending on your altitude (there’s info for the amount of time to add on the pectin box, I needed to add 5 minutes). After processing, allow the jars to sit undisturbed for 24 hours for the jelly to completely set. Any jars that don’t seal, store in the refrigerator, it should last for up to a month. The sealed jars will be fine for 1-2 years on the shelf.
SWEET AND SPICY PINEAPPLE PEPPER JAM - BAREFOOT IN THE …
From barefootinthepines.com
5/5 (1)Total Time 30 minsCategory Lunch/DinnerPublished Sep 21, 2020
GINGER-PINEAPPLE JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
PINEAPPLE JAM - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
PINEAPPLE GINGER JAM RECIPE - RECIPEYUM
From recipeyum.com.au
PINEAPPLE JALAPENO JAM | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5 (1)
PINEAPPLE JAM FROM FRESH PINEAPPLE - POMONA'S UNIVERSAL PECTIN
From pomonapectin.com
JALAPEñO JAM RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST PINEAPPLE JAM PECTIN RECIPES | YUMMLY
From yummly.com
PINEAPPLE JALAPEñO JELLY WITH FREE LABELS - THE BIRCH COTTAGE
From thebirchcottage.com
PINEAPPLE JALAPENO JAM — MOMMY'S KITCHEN
From mommyskitchen.net
JALAPENO PINEAPPLE JAM - PEPPER BOWL
From pepperbowl.com
HAWAIIAN CHICKEN TACOS WITH JALAPEñO PINEAPPLE SALSA.
From halfbakedharvest.com
40 HOMEMADE JELLY AND JAM RECIPES | TASTE OF HOME
From tasteofhome.com
PINEAPPLE JALAPEñO JAM - PEPPERSCALE
From pepperscale.com
OLD-FASHIONED PINEAPPLE GINGER JUICE - JAMAICAN COOKERY
From jamaicancookery.com
PINEAPPLE JAM (WITH OR WITHOUT PECTIN) - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love