The Pioneer Woman Tasty Kitchen
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Pineapple Jalapeno Jam

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

My garden is full of fresh jalapenos this time of year and I have had to get very creative with them. I always make the normal hot pepper jelly, but once I made this pineapple jam, everyone has fallen in love with it. It’s great with cream cheese on a biscuit at breakfast.

Ingredients

  • 4 cups Sugar
  • 2 whole Fresh Pineapple, Diced About 4 Cups Or 2 20-oz Cans Of Crushed Pineapple In Own Juice, Drained Well
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Jalapeños, Minced
  • 1 teaspoon Butter Or Margarine
  • 3 ounces, weight Liquid Fruit Pectin (one Foil Pouch)

Preparation

First if using fresh pineapple you will want to dice it up and pulse it in your blender.

Next, in a 4 to 5 quart pot, combine the sugar, pineapple, lemon juice, jalapenos, and butter.

Cook over high heat, stirring constantly until mixture comes to a full rolling boil.

Stir in the fruit pectin

Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.

DO NOT OVERCOOK!
Remove from heat.

Skim off any foam with a metal spoon.

*Ladle the hot jam into sterilized jars and top with hot lids to ensure that they seal*

I wash my jars in the dishwasher and then run the heat cycle once I get started making the jam. Then I put the lids into a small pot of water and get them very hot with really not boiling them. This really ensures that the jars will seal.

3 Comments

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mamacitaofchicas on 9.25.2009

this was so easy and great tasting. we even got my mom to bottle some. this will be great for christmas gifts.

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hisfirefly on 8.7.2009

That sounds wonderful! We will again have extra peppers in our garden this year, so I may have to try this!

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Sooz Hawkins on 8.5.2009

We used one of our jars last night as a dipping for some coconut shrimp.
YUMMY!

One Review

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renee belisle on 12.18.2013

Very good as written, except I used 2 whole jalapenos (about 5 tbsp. minced) instead of the 2 tbsp. as stated in the recipe, and I can hardly taste the jalapeno or any heat… I may leave in some seeds next time… overall, excellent flavour, my fresh pineapples were super juicy and sweet. Thanks for the recipe!

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