Saturday, October 26, 2013

Jalapeno Pineapple Preserves

Jalapeno Pineapple Preserves are a sweet pepper preserve with a pineapple twist, the spicy flavor provides a great taste that can be used as a glaze on meats, or for a fast appetizer with cream cheese and crackers.  The preserves just have a hint of the jalapeno with the sweet taste of the pineapple.  When served with cream cheese on a salty cracker, this appetizer will be the talk of the party!
If you are using canned pineapple, you can whip this up in no time!  Great to give as a hostess gift and a quick, tasty appetizer.  It's hard to eat just one or two!
2-1/2 cups sugar
4 cups fresh pineapple or
2 - 20 oz. cans Crushed Pineapple in own juice, well drained
2 Tbsp. fresh lemon juice
2 jalapeno pepper, seeds and veins removed, finely minced
1 Tbsp. unsalted butter
1 pkg. fruit pectin

If using fresh pineapple, dice and pulse in food processor or blender.
In a 4 qt. 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 minutes.

Ladle the hot preserves into sterilized jars and top with lids to seal.
Let come to room temperature and refrigerate.

6 comments:

  1. What would happen if the juice from the canned pineapple were left in? Is there any different steps that we need to do if using canned instead of fresh, and I wonder if you could tell me how many half pint or pint jars this recipe will make? Thank you so much for posting such a yummy sounding recipe!!

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    Replies
    1. Nell - If you did leave the juice in, you might need to add more pectin. If using fresh, you would have to adjust the sugar to your liking. This recipe made 4 pints. Thanks for your comment!

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  2. Do they have to be refrigerated after sealed is it not safe to set on self if you want to make for friends and do a lot?

    ReplyDelete
    Replies
    1. Hi Sandy! Yes, this needs to be refrigerated after cooling. You could process these if you have the equipment! :o)

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    2. How long should I process them? I can do that I have supplies.

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    3. 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.)

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