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“Spoon over cream cheese, spread on biscuits or serve with bacon wrapped shrimp. Even though it uses 1 cup of jalapenos, I find if the jalapenos are seeded and deveined that it is mildly hot.”
READY IN:
1hr 15mins
YIELD:
12 jars
UNITS:
US

Ingredients Nutrition

  • 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

  1. 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.
  2. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
  3. Remove from heat. Skim off any foam.
  4. 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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