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
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
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
SPICED PINEAPPLE JAM
Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it.
Provided by Coppercloud
Categories Pineapple
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pineapple, cloves, stick of cinnamon and 1 cup of sugar in a pan and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a rolling boil for two minutes.
- Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to boil.
- Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again.
- Take off heat, take out the cloves and stick of cinnamon. Add the 1sp ground cinnamon, add the pectin and stir constantly.
- Bring to a rolling boil again for 1 minute. Take of heat and skim off the foam.
- Allow the jam to cool for 5/10 minutes.
- Ladle into canning jars. Wipe rim with sterilized cloth.
- Apply lids then rings and tighten to fingertip tightness.
- Process in a water bath for your altitude time.
- P.S. I know it seems like allot of boiling time, but pineapple is a hard fruit and this foams allot. You can also use canned pineapple, just make sure it is not in sugar syrup and can skip the 1 hour soaking time.
Nutrition Facts : Calories 762.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.9, Sodium 25, Carbohydrate 197.3, Fiber 2.4, Sugar 183.9, Protein 0.6
SPICED PINEAPPLE JAM
Posted per a request. Cannercarol, at an extinct canning website, gave this recipe to me when I was trying to duplicate one I had tasted years ago. It's great on bran muffins (don't laugh), crackers, biscuits (and now I want to try it on scones). Prep time and cook time are estimated. Does not include time in boiling bath or standing time
Provided by Satisfied Kris
Categories Pineapple
Time 30m
Yield 5 half pints
Number Of Ingredients 4
Steps:
- Add water to pineapple to make 3 1/4 cups.
- Place in 6 quart saucepan.
- Tie spices in bag.
- Add spicebag and pectin to pineapple in saucepan.
- Stir.
- Cook over high heat until mixture boils.
- Add sugar all at once.
- Mix well.
- Bring to a rolling boil.
- Boil hard for one minute.
- Remove from heat.
- Remove spicebag.
- Ladle into hot jars.
- Wipe rims.
- Seal.
- Process 10 minutes in boiling water bath.
- Takes about 2 weeks to set.
- NOTE: There may be some liquid on top of jars with jam set underneath.
- This is fine- it's caused because of the acid in the fruit.
Nutrition Facts : Calories 571.6, Fat 0.1, Sodium 21.2, Carbohydrate 148.6, Fiber 1.9, Sugar 137.9, Protein 0.6
SPICED PEAR JAM WITH PINEAPPLE
Make and share this Spiced Pear Jam with Pineapple recipe from Food.com.
Provided by papergoddess
Categories Lemon
Time 55m
Yield 8 Pints
Number Of Ingredients 8
Steps:
- Peel and core pears; peel and seed lemon and orange.
- Put fruit though a grinder or food processor; save juices.
- In a kettle or large saucepan, combine pulp and juice with sugar and pineapple.
- Tie cloves, cinnamon, and ginger in cheesecloth; add to pot.
- Stir the mixture while heating.
- Simmer about 30 minutes.
- Remove spice bag and ladle into hot sterilized jars.
- Process pints in a water bath for 15 minutes.
- NOTE: Since it is hard to gauge the acidity of pears, taste the jam as it cooks and add sugar or lemon juice as needed.
Nutrition Facts : Calories 514.8, Fat 0.3, Sodium 2.4, Carbohydrate 134.6, Fiber 6.5, Sugar 122.6, Protein 1.1
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