Pineapple Jalapeno Jam
A mixture of candied jalapeno and pineapple that makes the perfect appetizer with cream cheese and crackers.
Equipment
- 1 food processor to finely chop pineapple, optional if doing by hand
- 1 Stove
- 1 Stock pot
- 1 set measuring spoons/cups
- 14 4 oz canning jars, rings, lids
- 1 water bath canner
Ingredients
- 4 C fresh pineapple, chopped finely, not pureed
- 4 oz candied jalapenos or cowboy candy
- 2 T lemon juice
- 1 t crushed red pepper flakes
- 1 pkg Sure-Jel fruit pectin
- 6 C sugar
Instructions
- Measure all ingredients before beginning. Peel fresh pineapple, remove core and add cubes into food processor. Pulse to finely chop, not puree. Measure out 4 C to use for the recipe.
- Peel fresh pineapple, remove core and add cubes into food processor. Pulse to finely chop, not puree. Measure out 4 C to use for the recipe.
- Wash canning jars and add to water bath canner.
- NOTE: it is no longer recommended by manufacturers to boil lids for canning. It can now actually prevent them from sealing correctly. Simply rinse them and add to a boil ready for canning process.
- Fill water bath canner with enough water that will cover jars by about an inch of water after loading.
- Begin heating water bath to boiling.
- Add pineapple to Dutch oven or stock pot.
- Add candied jalapenos, lemon juice, pepper flakes and pectin. Mix together.
- Bring to a boil over high heat, stirring often.
- Add sugar all at once, stir and return to a rolling boil that does not stop when stirring. Boil hard for 1 minute.
- Skim foam from top of jam and remove from heat.
- Using a jar lifter, remove jars from water bath, emptying water from inside and set them out to immediately fill with jam while both are hot.
- Ladle jam into prepared jars. Wipe tops of jars with damp clean cloth to remove any jam that might prevent sealing. Add lids and rings to finger tightness.
- Use the jar lifter to place hot jars back into water bath canner. Make sure that theres at least 1 inch of water covering filled canner to begin canning process.
- Cover canner and when water has begun to boil again, process for 10 minutes.
- Using jar lifter, lift jars from canner and place on towel covered counter out of drafts for 12-24 hours. Jars are sealed when button in center is depressed. Don't touch the jars while cooling.
- Once cooled, label and date and add to your pantry. Refrigerate any opened or unsealed jars to use immediately.It's always recommended to use jam within a year of processing. If they are still sealed, I have used them beyond that date.
- Perfect for Christmas gift giving!
Notes
This jam is already a new favorite appetizer choice. Serve poured over softened cream cheese with crackers. It's also great to make a dip by adding to softened cream cheese and whipping together.
Add as a glaze for grilled chicken or a dip for chicken wings for a bit of surprise to your gatherings.
Top with cute jar toppers for the perfect Christmas gift!