Indiana State Fair Canning | Mrs. Wages

Best of Show Pineapple Jalapeno Jam

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  • Yields: 5 half-pints
Indiana State Fair Canning | Mrs. Wages


4 cups sugar

2 20-oz. cans crushed pineapple (juice pack), well drained

2 Tbsp lemon juice

1 Tbsp bottled chopped jalapeno peppers, drained

1 tsp butter or margarine

1/2 of a 6 oz. pkg. (1 foil pouch) Liquid Fruit Pectin


1In a 4 to 5 quart pot, combine sugar, pineapple, lemon juice, jalapeno peppers, and butter. Cook over high heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.

2Ladle jam into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids. Process in a boiling water canner for 10 minutes (start timing when water begins to boil). Remove jars; cool on a wire rack. Serve with toast or with cream cheese. Makes 5 half-pints.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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