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
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.
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 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.
JALAPENO PINEAPPLE JELLY.
This jelly is amazing made with nothing but jalapenos no green peppers here. It is so good with eggs, on toast, pork and chicken. Perfect for dipping crab rangoon or any fried food. My kids loved it and so easy to make. It was a big hit with my husband. You can add mangos instead of pineapple that was my original thought but...
Provided by Karina Alcala
Categories Other Sauces
Time 35m
Number Of Ingredients 5
Steps:
- 1. Wash and clean your peppers make sure you seed them and take the ribs off. Be sure to wear gloves or else you will regret t later. It's ok if a couple of seeds are still on the peppers. Dice your pine apple into little chunks. In a blender add jalapenos and vinegar blend until they are mush.
- 2. In a pot add blended mixture with sugar bring to a boil and cook for 10 minutes. make sure to skim of foam so the jelly doesn't get cloudy. take off heat add pineapples cook for another 5 minutes in the last minute of cooking add the two pouches of fruit pectin bring to a boil and boil for about 1 minute turn off heat.
- 3. Pour jelly in sterilized canning jars with a ladle you don't really need a funnel but you can use one if you need to. Fill to the tip leaving a small space for the lid to pop down. put them in a pot of simmering water and simmer until you can feel the lid has properly sealed. It takes about 2 hours to set and enjoy.
PINEAPPLE JALAPENO JELLY
I found just found this recipe and thought it was worth saving. Post a note if you try it.
Provided by Sandi Morris
Categories Jams & Jellies
Time 1h5m
Number Of Ingredients 4
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.)
PINEAPPLE JALAPENO JAM
Make and share this Pineapple Jalapeno Jam recipe from Food.com.
Provided by gailanng
Categories Pineapple
Time 1h
Yield 5 1/2 pints
Number Of Ingredients 6
Steps:
- Prep to preserve:.
- Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes.
- Preparing the jam:.
- In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils.
- Add the liquid fruit pectin, continuing to stir for 1 minutes while bringing the mix back to a boil. Then immediately remove the pot from the heat source. Skim any foam.
- Preserving the jam:.
- Remove the jars from the water, then transfer the jam into the jars, leaving 1/4 inch space at the top of the jar. Run a knife around the inside of each jar to remove any bubbles. Clean the rims of any excess jam.
- Seal the jars, then process them in a boiling water canner (approximately 10 minutes, but follow your canner's instructions). Then remove the jars and allow them to cool.
- Preserve the jam in a cool dark location until ready to use.
Nutrition Facts : Calories 765.5, Fat 1, SaturatedFat 0.5, Cholesterol 2, Sodium 10.7, Carbohydrate 196.4, Fiber 2.2, Sugar 192.7, Protein 1
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- 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.
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