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.


  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!!

    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!

  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?

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

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

    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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