Pineapple Jalapeno Jam

• 4 cups Sugar
• 2 whole Fresh Pineapple, Diced About 4 Cups Or 2 20-oz Cans Of Crushed Pineapple In Own Juice, Drained Well
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Jalapenos, Minced
• 1 teaspoon Butter Or Margarine
• 3 ounces, weight Liquid Fruit Pectin (one Foil Pouch)

1. First if using fresh pineapple you will want to dice it up and pulse it in your blender.
2. Next, in a 4 to 5 quart pot, combine the sugar, pineapple, lemon juice, jalapenos, and butter.
3. Cook over high heat, stirring constantly until mixture comes to a full rolling boil.
4. Stir in the fruit pectin
5. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
6. DO NOT OVERCOOK!
7. Remove from heat.
8. Skim off any foam with a metal spoon.
9. *Ladle the hot jam into sterilized jars and top with hot lids to ensure that they seal*
10. I wash my jars in the dishwasher and then run the heat cycle once I get started making the jam. Then I put the lids into a small pot of water and get them very hot with really not boiling them. This really ensures that the jars will seal.

sugar, fresh pineapple, lemon juice, jalapenos, butter

Taken from tastykitchen.com/recipes/canning/pineapple-jalapeno-jam/ (may not work)