Ginger Jalapeno Pineapple Jam Food

SWEET AND SPICY PINEAPPLE PEPPER JAM

Steps:

• Finely dice the pineapple, red bell pepper, and jalapenos (keeping the seeds).
• Add diced fruit, peppers, and rice vinegar to a 2 quart saucepan with the red pepper flakes and pectin.
• Bring to a boil and cook for two minutes.
• Stir in sugar and cook for another two minutes.
• Ladle into jars*
• Let cool before storing in the fridge or freezer.

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.

PINEAPPLE JALAPENO HABANERO SPREAD

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.

SURE.JELL FRESH PINEAPPLE JAM

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.)

SPICY MARGARITA WITH JALAPENO AND GINGER

Steps:

• Crush together the sea salt flakes and lime zest in a small bowl. Rim a margarita glass by rubbing a lime wedge around the edge of the glass and then dipping it in the lime salt.
• Muddle the jalapeno and ginger with a few ice cubes in a cocktail shaker. Then add the tequila, lime juice, orange liqueur and Simple Syrup. Shake and strain into the margarita glass filled with ice.
• Heat the sugar and 1 cup water in a small saucepan. Simmer until the sugar is dissolved. Let cool. The syrup will keep in the refrigerator for up to 2 weeks.

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 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 GINGER JELLY

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.

PINEAPPLE JALAPENO JAM

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.