1 hr 15 mins
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.
My Private Note
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)
- 1Combine 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.
- 2Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
- 3Remove from heat. Skim off any foam.
- 4Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.
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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
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.2 mg
- Total Carbohydrate 124.0 g
- Dietary Fiber 1.9 g
- Sugars 121.1 g
- Protein 0.8 g