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
PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.
Provided by TheSlyBear
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h57m
Yield 64
Number Of Ingredients 6
Steps:
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
- Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
- Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
- Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g
STRAWBERRY MANGO, PINEAPPLE JALAPENO JAM
Went looking for a ripe mango but none around here so here is my alternative, man is it good. I like mine sweet spicy so I only used 2 peppers
Provided by Stormy Stewart
Categories Jams & Jellies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Wash and boil your jars and lids for the jar. Get boiling water bath ready for jars and begin your mixing of ingredients
- 2. Put strawberries, mango, pineapple, jalapeño peppers, and apple cider vinegar in a blender and blend until all are liquid about 1 minute.
- 3. Place the sugar and sure jel in a large pot and mix together then add processed fruit mix and bring to a boil and boil gently for 10 minutes.
- 4. Put into jars process the lids and place into a boiling water bath for 15 minutes. Take out and allow to sit until caps seal. If one doesn't simply rewarm and do again. USES: Great for any salad as a dressing, over chicken in a slow cooker, as a dipping sauce for anything Chinese like egg rolls or wontons. Great over cream cheese as an appetizer and served with crackers.
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
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
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.)
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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