Apricot Pineapple Jalapeno Jam Recipe

Listing Results Apricot Pineapple Jalapeno Jam Recipe

WebPour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Pit apricots; do not peel. Finely chop or grind fruit. Measure …

Rating: 4/5(2)
Category: HomeCuisine: JewishTotal Time: 2 hrs1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Pit apricots; do not peel. Finely chop or grind fruit. Measure exactly 3-1/2 cups prepared apricots into 6- or 8-quart saucepot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 1-1/2 cups prepared pineapple into saucepot. Add fruit protector and pectin; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
3. Add sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-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 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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WebCombine half the apricots, the sugar, water, and lemon juice in a Dutch oven or stock pot, and bring the mixture to a boil. Reduce heat to low, then let the jam simmer …

Rating: 5/5(1)
Category: CanningCuisine: AmericanTotal Time: 1 hr 40 mins

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WebPut into a large stockpot. Add crushed pineapple, lemon juice, grated lemon peel, cardamom, sugar-free Jell-O, and Splenda. Stir well. Cook on …

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WebDirections. In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add …

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WebPour into sterilized clean class jars with lids. Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when …

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WebPreparation. First if using fresh pineapple you will want to dice it up and pulse it in your blender. Next, in a 4 to 5 quart pot, combine the sugar, pineapple, lemon juice, …

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WebInstructions. Clean apricots, remove the stones and put in a large pot. Cook them on a stove on a high heat and stir for 10 - 20 minutes or until water …

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WebPlace jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm. In a heavy stock pot, place the …

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WebCoarsely grind the chiles, bell pepper, and vinegar in a blender until in small chunks. Or chop the chiles and pepper finely and add to the vinegar. Combine apricots,

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WebCombine peppers, apricots, jalapenos, vinegar and sugar in a medium stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring …

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WebPit and chop apricots; place in a Dutch oven or soup kettle. Stir in lemon juice and jalapenos. Add pectin. Bring to a full rolling boil. Quickly stir in the sugar. Return to a full …

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WebPreparing the jam. In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils. Add the …

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WebWash, halve and pit the apricots. Throw them in a pot with wide bottom. Add the water and simmer for 10 minutes, stirring almost constantly. After 10 minutes, the apricots …

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WebDirections. Follow instructions in box for no sugar. After filling hot jars, and lids, put upside down for 5 minutes, then turn right side up. They seal like a dream. Serving Size: makes …

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WebWipe 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 …

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