Pineapple Strawberry Jalapeño Jam

Ingredients

• 4.8 lb Fresh pineapple (Fresh; cut into pieces)
• 5 cup Granulated sugar (Mixed with the fruit before cooking)
• 1 lb Fresh strawberries (Add after briefly blending the pineapple and jalapeño if you want the strawberry pieces to remain more intact)
• 64 g Fresh jalapeño (Use an emulsifier to blend briefly with the pineapple if smaller pieces are desired)
• 0.5 cup Lemon juice (Add once the fruit mixture is on the stove)

Steps

1. 1

   Place the pineapple, strawberries, jalapeño, and sugar in a deep pot. Mix the sugar thoroughly into the fruit, then let the mixture sit until the fruit begins to sweat and release liquid.

2. 2

   Place the deep pot over high heat and add the lemon juice.

3. 3

   If you want smaller pieces, briefly blend the mixture with an immersion blender or other emulsifier while it is on the stove. The original preparation briefly blended only the pineapple and jalapeño first, then added the strawberries so they would remain in larger pieces and provide a contrasting texture.

4. 4

   Bring the fruit mixture to a rolling boil.

5. 5

   Reduce the heat slightly to a low boil. Stir continuously for up to 25 minutes so the jam does not burn. The source notes that the stove was kept around setting 6.

6. 6

   Continue cooking until the mixture reaches 220°F, the temperature identified in the source as the point at which the jam sets.

7. 7

   Let the jam cool completely before refrigerating it.

Notes

Use caution while stirring because hot jam can splatter and cause burns; the source recommends wearing long sleeves or covering your arms. The source does not specify a jar-canning process or refrigerated storage duration, so refrigerate only after the jam has fully cooled.

Nutrition per serving

• jam
• preserve
• spread
• fruit
• spicy
• stovetop
• vegetarian
• gluten-free