SWEET AND SPICY PINEAPPLE PEPPER JAM
A sweet pineapple jam loaded with red pepper and spicy jalapenos. Perfect for an appetizer or as a condiment on any protein!
Provided by Barefoot In The Pines
Categories Lunch/Dinner
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2112 calories, Carbohydrate 545 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 11 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 147 milligrams sodium, Sugar 475 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
PINEAPPLE HABANERO JELLY
This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!
Provided by ssvinky
Categories Jellies
Time 1h
Yield 12-14 4 oz. Jars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 379.9, Fat 0.3, Sodium 20.2, Carbohydrate 96.2, Fiber 2, Sugar 92, Protein 1.4
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
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