Ginger Jalapeno Pineapple Jam

• 3 (20 ounce) cans crushed pineapple, mostly drained
• 1 cup jalapeno peppers (keeping the seeds and membranes make for a hotter jam) or 1 cup other hot pepper (keeping the seeds and membranes make for a hotter jam)
• 1 cup sweet red pepper, seeded and finely minced
• 6 cups sugar
• 1 tablespoon fresh ground ginger
• 2 (3 ounce) envelopes liquid fruit pectin (6 ounces total)

1. Combine pineapple, both hot and red peppers, ginger and sugar in a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
2. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
3. Remove from heat. Skim off any foam.
4. Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.

pineapple, jalapeno peppers, sweet red pepper, sugar, fresh ground ginger, liquid fruit pectin

Taken from www.food.com/recipe/ginger-jalapeno-pineapple-jam-461183 (may not work)