Ginger Jalapeno Pineapple Jam
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
12 jars
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
- 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!