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    You are in: Home / Recipes / Ginger Jalapeno Pineapple Jam Recipe
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    Ginger Jalapeno Pineapple Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    gailanng's Note:

    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.

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    Ingredients:

    Yield:

    jars

    Units: US | Metric

    • 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. 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. 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. 3
      Remove from heat. Skim off any foam.
    4. 4
      Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.

    Ratings & Reviews:

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    Nutritional Facts for Ginger Jalapeno Pineapple Jam

    Serving Size: 1 (3315 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 481.0
     
    Calories from Fat 1
    74%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3.2 mg
    0%
    Total Carbohydrate 124.0 g
    41%
    Dietary Fiber 1.9 g
    7%
    Sugars 121.1 g
    484%
    Protein 0.8 g
    1%

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