Pineapple Jalapeño jam
Ingredients
2 cups sugar
20-oz. cans crushed pineapple (juice pack), well drained
1 Tbsp lemon juice
1 Tbsp fresh chopped jalapeno peppers, drained
1 tsp butter or margarine
1/3 of a 6 oz. pkg. (1 foil pouch) Liquid Fruit Pectin. Alternatively, use 1 tbsp regular pectin powder ( to be mixed in with sugar at the beginning)
Directions
In a 4 to 5 quart pot, combine sugar, pineapple, lemon juice, jalapeno peppers, and butter. Cook over high heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
Let it cool completely and transfer to clean dry jars. Makes about 2 half pints. Keeps in refrigerator for 4 weeks without canning.
Ingredients
2 cups sugar
20-oz. cans crushed pineapple (juice pack), well drained
1 Tbsp lemon juice
1 Tbsp fresh chopped jalapeno peppers, drained
1 tsp butter or margarine
1/3 of a 6 oz. pkg. (1 foil pouch) Liquid Fruit Pectin. Alternatively, use 1 tbsp regular pectin powder ( to be mixed in with sugar at the beginning)
Directions
In a 4 to 5 quart pot, combine sugar, pineapple, lemon juice, jalapeno peppers, and butter. Cook over high heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
Let it cool completely and transfer to clean dry jars. Makes about 2 half pints. Keeps in refrigerator for 4 weeks without canning.
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