Pineapple Habanero Jam Food

PINEAPPLE HABANERO JAM

Steps:

• Pour pineapple in a strainer and let drain for 10 minutes, stirring occasionally and pressing gently to remove extra juice (do not press completely dry). Save juice for another recipe.. In a large 2-quart microwave-safe glass bowl, combine all ingredients except pectin. Cover bowl tightly with microwavable plastic wrap.. Microwave on high for 2 minutes. Carefully pull back plastic wrap, avoiding steam. Stir and scrape sides of bowl with rubber spatula and re-cover with plastic wrap. Repeat for 2 more minutes. Stir and scrape sides.. Repeat in 1-minute intervals for another 2 to 4 minutes or until jam froths up (boils) and starts to thicken, stirring and scraping sides in between each interval. Check jam temperature using an instant-read thermometer.. When the thermometer reads 210 degrees, quickly stir in liquid pectin. Microwave for another 1 to 2 minutes until jam froths up.. Remove from microwave and gently stir for 5 minutes to distribute fruit. Ladle into clean, freezer-safe glass jars or plastic containers, leaving ½-inch of space at the top. Cool for 1 hour on the countertop, then seal with an airtight lid. Place in refrigerator overnight to set.. Keep refrigerated and consume within 3 weeks or store in freezer up to 1 year (thaw overnight in refrigerator).

PINEAPPLE HABANERO JAM

Steps:

• Cut the top off the pinapple and then run a sharp knife along the rind to peel it. Slice the pineapple, core and all, and then chop it.
• Put the pineapple and juice in a heavy bottomed pot.
• Trim the stem end off the habanero pepper(s) and give them a rough chop, and add them to the pot, seeds and all. Note: use caution when working with hot peppers. Wear gloves, and be sure to wash well after chopping.
• Bring the pot to a boil, then turn down and boil for about 20 minutes, stirring often, until the pineapple has softened.
• Use an immersion blender to blend the pineapple mixture. You don't have to get it completely smooth, just be sure to get all of the large chunks blended.
• Cook another 20 minutes or so, until thickened. Stir often so the jam doesn't scorch.
• Spoon the jam into a clean jar and let cool to room temperature. Then cap and refrigerate.
• The jam should keep for at least 10 days in the refrigerator.

HABANERO PINEAPPLE JAM

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.

PINEAPPLE-GINGER-HABANERO SALSA

Steps:

• Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

HABANERO APRICOT JAM

Steps:

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

PINEAPPLE MANGO HABANERO JAM

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).

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.)

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

PINEAPPLE HABANERO JAM

Steps:

• Cook pineapple, ground habanero, and half the water over medium heat until pineapple is quite soft. This may take up to 10 or even 15 minutes. If the water boils away before the pineapple is soft enough to produce its own juices to cook in, add the rest of the water. Keep stirring and mashing the pineapple to break it down as much as possible.
• Whisk together pectin with 150 grams sugar, then measure out the remaining 150 grams sugar in a separate container and set both aside.
• When the pineapple has softened and the water has mostly evaporated, use an immersion blender to pulverize it until no large chunks remain.
• While stirring, add the pectin and sugar mixture to the pineapple. Add the lemon juice, and stir to combine. The mixture should begin to thicken pretty quickly. Then add the remaining 150 grams sugar and stir well.
• Bring the mixture to a boil and cook, stirring constantly until desired consistency is reached.
• To check the consistency, put a small dollop (about ¼ tsp) on a plate (not plastic) and stick it in the fridge for 30-60 seconds. Then try spreading it with a spoon or knife. If it's too liquid-y, keep cooking a little while longer. If it spreads like jam, it's done. You can keep cooking if you want a thicker jam but it will become firmer as it cools so better to pull it a bit early than cook it a bit too long.If it's still too chunky, you can use the immersion blender again at this point, just be careful because the sugar is quite hot!
• Transfer the jam to a glass jar for canning, or to any airtight container for immediate use and storage.

PINEAPPLE MANGO HABANERO JAM

Steps:

• 1. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. 2. Add the sugar and stir until dissolved. 3. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. 4. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam. 5. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room. 6. Process jars in hot water bath for 10 minutes.

BEAR'S PINEAPPLE MANGO HABANERO JAM

Steps:

• Fruit can be either fresh or frozen. Frozen actually seems to work best.
• Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
• Add the sugar and stir until dissolved.
• Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
• Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
• Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
• Process jars in hot water bath for 10 minutes.