Ginger Jalapeno Pineapple Jam

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READY IN: 1hr 15mins
YIELD: 12 jars
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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.
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