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 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.
PINEAPPLE-JALAPENO PICKLE RELISH
Provided by Marcela Valladolid
Categories condiment
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.
PINEAPPLE JAM
Pineapple jam is an easy way to preserve pineapples at home, and it tastes like sunshine on your morning toast.
Provided by Ashley Adamant
Time 45m
Number Of Ingredients 2
Steps:
- Peel, core, and coarsely chop pineapple. Place pineapple in a food processor and pulse 2-3 times until it's very fine, but not completely pureed. (Alternately, start with canned crushed pineapple.)
- Place pineapple in a jam pot or deep saucepan.
- For every cup of crushed pineapple, add 1/2 to 2/3 cup sugar. A medium pineapple yields about 3 cups crushed pineapple and would require 1 1/2 to 2 cups sugar.
- Bring the mixture to a boil over high heat, stirring to prevent scorching. Cook on high for 25 to 30 minutes until the mixture thickens.
- Ladle into prepared jars leaving 1/4 inch headspace.
- If canning, process in a water bath canner for 10 minutes, adjusting for altitude.
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
PINEAPPLE JALAPENO MARMALADE
This stuff is so good! It starts off sweet and leaves with just a touch of heat. I love it on crackers with a dab of cream cheese and it even tastes good on a spoon. I think you could probably use it in any way that you would use jalapeno jelly. It is becoming a new family favorite. From Ingrid Hoffman
Provided by cookiedog
Categories Pineapple
Time 35m
Yield 3 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1185.6, Fat 0.4, Sodium 3.2, Carbohydrate 306.4, Fiber 4.2, Sugar 294.5, Protein 1.7
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
PINEAPPLE PEPPER JELLY
Adding this recipe per a request on the forums. Number and type of peppers can be adjusted to suit your own personal taste.
Provided by Jellyqueen
Categories Jellies
Time 1h10m
Yield 3 1/2 pints
Number Of Ingredients 5
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.
- PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
- Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
- Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
- 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.
- Add finely ground peppers to juice.
- STIR sugar into juice in saucepot.
- Add butter to reduce foaming, if desired.
- Bring mixture to 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.
- Remove from heat & skim off any foam with metal spoon.
- LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
- Cover with two-piece lids.
- Screw bands tightly.
- Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
- Cover; bring water to gentle boil & process 5 minutes.
- Remove jars and place upright on a towel to cool completely.
- After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.
Nutrition Facts : Calories 1600.2, Fat 0.2, Sodium 98.1, Carbohydrate 416.3, Fiber 4.5, Sugar 371.5, Protein 0.3
MANGO AND PINEAPPLE JAM
Make and share this Mango and Pineapple Jam recipe from Food.com.
Provided by Sharon123
Categories Pineapple
Time 30m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 4
Steps:
- Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
- Cook 5 minutes.
- Add rest of ingredients, mix well and bring to a boil.
- Boil rapidly 15 to 20 minutes, stirring often, until thick.
- Pour into small sterilized jars.
- Seal and store in cool place.
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- Wash jars, lids and bands in warm soapy water. Set bands aside. Place lids in small saucepan covered with water on stove over medium-low heat. Prepare boiling water bath canner. Heat your canning jars in simmering (not boiling) water until ready for use.
- Cut stem end off peppers; slice in half lengthwise and discard seeds and pulp (you can keep some of the seeds and pulp for extra heat). Finely chop Jalapeño peppers.
- In a heavy bottom saucepan, add the chopped Jalapeño peppers, crushed pineapple, sugar, lemon juice and butter. Stir to combine and cook over high heat until it begins to boil; stir often.
- Add fruit pectin all at once and continue to boil hard for 1 minute, stirring constantly. Remove the jelly from heat and skim foam, if necessary.
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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.
- Add the liquid pectin and boil for 1 more minute. Remove the pot from the heat and pour into clean, hot canning jars, leaving 1/4 inch of headspace. Wipe the tops with a damp cloth to remove any stickiness and place a new lid and ring on the jar, making sure not to tighten the ring more than fingertip tight.
- Place the jars in a boiling water canner and process for 10 minutes, adding additional time depending on your altitude (there’s info for the amount of time to add on the pectin box, I needed to add 5 minutes). After processing, allow the jars to sit undisturbed for 24 hours for the jelly to completely set. Any jars that don’t seal, store in the refrigerator, it should last for up to a month. The sealed jars will be fine for 1-2 years on the shelf.
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- Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Pulse pineapple, red onion and jalapeño in the bowl of a food processor a few times just to fine chop, being careful not to puree.
- Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.
- Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
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