Ingredients:
- 1 cup jalapeno peppers (keeping the seeds and membranes make for a hotter jam) or 1 cup other hot pepper (keeping the seeds and membranes make for a hotter jam)
Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 1511.81 Kcal (6330 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 12.35mg | 1% | |
| Potassium | 341.18mg | 7% | |
| Total Carbs | 384.32g | 128% | |
| Sugars | 372.95g | 1492% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 152.9mg | 255% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 273.2 Kcal (1144 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2.23mg | 1% | |
| Potassium | 61.65mg | 7% | |
| Total Carbs | 69.45g | 128% | |
| Sugars | 67.4g | 1492% | |
| Dietary Fiber | 0.6g | 13% | |
| Protein | 0.3g | 3% | |
| Vitamin C | 27.6mg | 255% | |
| Calcium | 3.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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