1 can 20 ounces crushed pineapple
3 large jalapeños, ground, seeds from one jalapeño
1/2 tsp cayenne pepper
4 cups sugar
1 pk powdered pectin (sure jel)
Mix everything in a saucepan, except the pectin, bring to a boil.
Add the sure jel, bring to a boil for 1 minute only.
Turn off heat and stir.
Place jam in sterilized canning jars with lids.
boil jars for 10 minutes.
Remove from water bath and let sit on table overnight before moving.
the first time i made this it wasn't a thick jam, it didn't set up, but the consistency was thin and went really well on a pretzel cracker with cream cheese and a little jam. it was delicious even if it wasn't a thin jam. The flavor was really good.
I will try it on backed or grilled chicken next!!