Pineapple & Jalapeno Jam
Offer a new flavor experience with this simple and versatile sweet – hot pineapple jalapeno jam, using Del Monte® Pineapple Tidbits and Pineapple Juice.
Yield 1 1/2 cups (12 each 2 Tbsp servings)
| Ingredient | Measure |
|---|---|
| Canola Oil | 2 tsp |
| Toasted Sesame Oil | 1/2 tsp |
| White Onion, diced | 1 cup |
| Del Monte® Pineapple Tidbits in Juice (drained) | 1 1/4 cups |
| Del Monte® Pineapple Juice | 1 cup |
| Rice Vinegar | 2 Tbsp |
| Turbinado Sugar | 1/3 cup |
| Jalapeno Pepper, 1/8" dice | 1/4 cup |
| Salt | 1/2 tsp |
| White Pepper | 1/2 tsp |
TIP
For a pineapple jam without heat, remove the jalapeno and replace with minced pickled ginger. For a pineapple jam with Asian heat, replace jalapeno with half as much wasabi once the jam has cooked.Use as a topping on grilled or baked seafood, chicken or pork.
This jam is also a good sandwich or panini spread as is or blended with mayonnaise or cream cheese.
Try it on a deluxe Cubano Sandwich.
It will also make a unique Asian-Mexican fusion dip for fried appetizers or dim sum.
Directions:
- Heat oils in a saucepan over medium high heat. Add onions and saute for a few minutes until tender.
- Add pineapple tidbits, pineapple juice, and sugar.
- Stir frequently and simmer for 20 to 30 minutes until reduced to a thick, warm sauce. Add jalapeno, salt and pepper and cook for just a minute or two.
- Remove from heat and cool. Hold in a nonreactive container refrigerated for up to a week.
- Heat oils in a saucepan over medium high heat. Add onions and saute for a few minutes until tender.
- Add pineapple tidbits, pineapple juice, and sugar.
- Stir frequently and simmer for 20 to 30 minutes until reduced to a thick, warm sauce. Add jalapeno, salt and pepper and cook for just a minute or two.
- Remove from heat and cool. Hold in a nonreactive container refrigerated for up to a week.
