Strawberry Mango Pineapple Jalapeno Jam Food

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.

MANGO & PINEAPPLE JAM RECIPE - (4.5/5)

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.

MANGO, STRAWBERRY, AND PINEAPPLE SMOOTHIE

Steps:

• Combine all ingredients in a blender and puree until smooth, about 2 to 3 minutes. Drink immediately.
• Aloha!

STRAWBERRY MANGO, PINEAPPLE JALAPENO JAM

Steps:

• 1. Wash and boil your jars and lids for the jar. Get boiling water bath ready for jars and begin your mixing of ingredients
• 2. Put strawberries, mango, pineapple, jalapeño peppers, and apple cider vinegar in a blender and blend until all are liquid about 1 minute.
• 3. Place the sugar and sure jel in a large pot and mix together then add processed fruit mix and bring to a boil and boil gently for 10 minutes.
• 4. Put into jars process the lids and place into a boiling water bath for 15 minutes. Take out and allow to sit until caps seal. If one doesn't simply rewarm and do again. USES: Great for any salad as a dressing, over chicken in a slow cooker, as a dipping sauce for anything Chinese like egg rolls or wontons. Great over cream cheese as an appetizer and served with crackers.

SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE

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 well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in 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 10 min. Remove jars and place upright on 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.)

USES FOR STRAWBERRY, MANGO, JALAPENO PEPPER JELLY

Steps:

• 1. First you have to make the recipe above then try these ideas
• 2. Dinner tonight was https://www.justapinch.com/recipes/main-course/chicken/zesty-chicken-and-veggies-stirfry.html
• 3. cream cheese covered with the jelly and served with crackers or chips
• 4. As a glaze for any BBQ meat. Especially good on sliced kielbasa, polish sausage, pork chops and steaks, and any chicken including wings
• 5. As a glaze for kabobs, meat, veggies or fruit
• 6. As a marinate for anything from meats to veggies or even fruits.
• 7. As a glaze for grilled eggplant
• 8. As a glaze for grilled pineapple.
• 9. Tucked inside a wonton or eggroll with cream cheese.
• 10. as a sandwitch spread for subs or sandwitches
• 11. As a sauce for a veggie pizza using the basic recipe fromany of these https://www.justapinch.com/search/?k=vegetable+pizza Then drizzling the jelly over top to kick it up a notch.
• 12. it would even by great over an omlet in the morning
• 13. As a dip for shrimp, wontons. chicken strips, fried clams, gater tail, grouper or cod fish, French fries (especially the steak fries), onion rings, and deep fried mushrooms
• 14. In place of the egg wash in any breaded meat like fried chicken or gater tail
• 15. To add a kick to many soups especially hot chinese soups.
• 16. drizzled over spegetti noodles for a healthy tastee and quick dinner.
• 17. as a dip with fried green tomatoes or as the egg wash for fried green tomatoes
• 18. as a marinate for jerky.
• 19. As a salad dressing
• 20. as a sauce with tempura

JALAPENO STRAWBERRY JAM

Steps:

• Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full 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. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

STRAWBERRY JALAPEñO JAM

Steps:

• To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
• Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
• Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
• Br128ing the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
• Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
• Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
• Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
• Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, and place it into your canner.
• Process your jars in the hot water bath for 10 minutes. (Adjust for elevation.) Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
• After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the "Ping!" of success. The sound of the lids suctioning down and vacuum sealing.
• After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
• Open jars must be refrigerated.
• Enjoy!

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).

CERTO STRAWBERRY-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.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
• Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. 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 10 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.)

MANGO JALAPENO JAM

Steps:

• place chiles, manoes and lemon juice in a pot.
• Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
• Bring to a full boil, one that cannot be stirred down, stirring occasionally.
• Add the rest of the sugar and return to boil for one more minute.
• Remove from heat. Remove any foam.
• Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.