HABANERO PINEAPPLE JAM
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
Provided by bsmizzel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 64
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/2 cup pineapple juice.
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
- Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
- Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
- Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g
PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.
Provided by TheSlyBear
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h57m
Yield 64
Number Of Ingredients 6
Steps:
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
- Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
- Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
- Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g
BEAR'S PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.
Provided by TheSlyBear
Categories Breakfast
Time 25m
Yield 6 half-pint jars
Number Of Ingredients 6
Steps:
- Fruit can be either fresh or frozen. Frozen actually seems to work best.
- Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
- Add the sugar and stir until dissolved.
- Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
- Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
- Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
- Process jars in hot water bath for 10 minutes.
PINEAPPLE MANGO HABANERO JAM
Categories Fruit
Number Of Ingredients 6
Steps:
- 1. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. 2. Add the sugar and stir until dissolved. 3. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. 4. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam. 5. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room. 6. Process jars in hot water bath for 10 minutes.
ZUCCHINI, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S
I came up with this sweet and spicy jam after picking goodies from my garden and looking at Recipe #95600 which I posted 4 years ago. Had home growing Habaneros so added and what more do I need to say? This would be great served over a grilled chicken or fish.
Provided by Rita1652
Categories Pineapple
Time 50m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Place zucchini, pineapples, habanero`s and crystallized ginger in a food processor and puree.
- Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
- Stirring all the while.
- Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
- Add some red food coloring and more yellow to produce a color to your liking.
- Ladle hot jam into hot jars leaving 1/4 inch head space. (Filling 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.) Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!
PINEAPPLE MANGO BANANA HABANERO JAM
You can adjust the heat by keeping more or fewer habanero halves. I found two halves to be just spicy enough for me, one or two more still would've been OK. I didn't think gloves would be necessary for handling the habaneros, but I wholeheartedly recommend them now!
Provided by Not.a.prayer.in.KS
Categories Low Protein
Time 45m
Yield 5 pints
Number Of Ingredients 8
Steps:
- Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
- Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
- Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
- Bring the pot to a slow boil and add the sugar and pectin.
- Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
- Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
- Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
- Allow to cool on a wire rack.
Nutrition Facts : Calories 1196.7, Fat 1.4, SaturatedFat 0.3, Sodium 12.2, Carbohydrate 307.9, Fiber 8.5, Sugar 292, Protein 4.2
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