Yield: Approx. 4 Pints
2-1/2 cups sugar
4 cups fresh pineapple
2 Tbsp. fresh lemon juice
2 jalapeño peppers, seeds removed, finely minced
1 pkg. fruit pectin
Dice and pulse pineapple in food processor or blender.
In a 4 qt. pot, combine the sugar, pineapple, lemon juice, and jalapeños. 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 leaving 1/4 inch head space and top with lids to seal. Process in a boiling water canner for 10 minutes for half-pint jars and 15 minutes for pint jars.
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