Pineapple Jalapeno Jam Recipes

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• 1. BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• 2. Drain jars well before filling.
• 3. Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• 4. Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• 5. Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• 6. Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• 7. Add finely ground peppers to juice.
• 8. Stir sugar into juice in saucepot.
• 9. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• 10. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• 11. Remove from heat & skim off any foam with metal spoon.
• 12. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• 13. Cover with two-piece lids.
• 14. Screw bands on finger tight.
• 15. Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• 16. Cover; bring water to gentle boil & process 5 minutes.
• 17. Remove jars and place upright on a towel to cool completely.
• 18. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Steps:

• Prep to preserve:.
• Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes.
• Preparing the jam:.
• In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils.
• Add the liquid fruit pectin, continuing to stir for 1 minutes while bringing the mix back to a boil. Then immediately remove the pot from the heat source. Skim any foam.
• Preserving the jam:.
• Remove the jars from the water, then transfer the jam into the jars, leaving 1/4 inch space at the top of the jar. Run a knife around the inside of each jar to remove any bubbles. Clean the rims of any excess jam.
• Seal the jars, then process them in a boiling water canner (approximately 10 minutes, but follow your canner's instructions). Then remove the jars and allow them to cool.
• Preserve the jam in a cool dark location until ready to use.