Ginger Jalapeno Pineapple Jam |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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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. Ingredients:
3 (20 ounce) cans crushed pineapple, mostly drained |
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) |
1 cup sweet red pepper, seeded and finely minced |
6 cups sugar |
1 tablespoon fresh ground ginger |
2 (3 ounce) envelopes liquid fruit pectin (6 ounces total) |
Directions:
1. 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.
2. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
3. Remove from heat. Skim off any foam.
4. Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.
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