This pineapple jalapeno pepper jelly cooks fresh pineapple, jalapenos, and sweet bell pepper into a glossy, sweet and spicy spread that fills four half pint jars.
Spoon it over cream cheese with crackers, brush it on grilled chicken, or stir it into a glaze. The jars take just over an hour from start to finish, and the flavor deepens after a day in the pantry.
Table of Contents
Why This Pineapple Jalapeno Pepper Jelly Recipe Works
Pineapple brings natural sweetness and acidity, while apple cider vinegar sharpens the flavor and adds the tang that balances the sugar. Finely chopped jalapenos give gentle heat that builds as you eat.
Using a low sugar pectin lets the jelly set with only 1 cup of sugar, so the fruit flavor stays in front instead of tasting like candy. The method follows the pectin package: pectin goes in before the sugar, and a hard boil sets the gel.
Finely chopping the fruit and peppers means every spoonful holds the same mix of sweet and spicy, with small flecks of color that look striking in a jar.
Ingredients for Pineapple Jalapeno Pepper Jelly
- 1 whole fresh pineapple, trimmed, cored, and finely diced (about 4 cups)
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 2 jalapenos, seeded and finely chopped
- 1/4 cup finely chopped red bell pepper
- 1 package low sugar powdered pectin
Fresh pineapple. Ripe fruit gives sweetness and natural acid. Dice it very small so the jelly stays spreadable.
Jalapenos. Seeds and ribs carry the heat. Keep a few for a stronger jelly or remove them all for a mild one.
Bell pepper. Red bell pepper adds color and a mild sweetness that softens the jalapeno bite.
Apple cider vinegar. It adds the acidity that balances the sugar and helps the jelly set.
Low sugar pectin. This type sets with less sugar. Follow the package order of adding pectin before sugar.
How to Make Pineapple Jalapeno Pepper Jelly
1. Prep the jars Wash four half pint jars and keep them hot in simmering water. Set the lids in a small pan of hot water. Fill a large canning pot with water and heat it.
2. Combine the fruit In a large pot, combine the pineapple, jalapenos, bell pepper, and vinegar, then crush the fruit lightly with a potato masher.
3. Add the pectin Stir the pectin into the fruit mixture and bring it to a full boil over high heat, stirring often.
4. Add the sugar Stir in the sugar all at once, return to a hard rolling boil, and boil for 1 to 2 minutes, stirring constantly, or as directed on your pectin package.
5. Fill the jars Skim off foam, then ladle the hot jelly into the hot jars, leaving 1/4 inch of headspace. Wipe the rims and apply the lids.
6. Process the jars Lower the jars into the canning pot and process in boiling water for 10 minutes, adding time for altitude as your pectin package directs.
7. Cool and set Lift the jars out, cool them for 12 to 24 hours without moving them, and check that the lids have sealed.
How to Serve Pineapple Jalapeno Pepper Jelly
Pour the jelly over a block of cream cheese and serve with crackers. It also pairs with whipped feta dip with honey on an appetizer board, adds a sweet kick to creamy white queso, and glazes oven baked chicken in the last minutes of cooking. For a fruit and cheese plate, set out a few blue cheese stuffed pears beside the jar.
How to Store and Reheat Pineapple Jalapeno Pepper Jelly
Store sealed jars in a cool, dark place for up to 12 months. Refrigerate any jar that did not seal, and refrigerate opened jars for up to 3 weeks. Check the seal before opening and discard any jar with a bulging lid or an off smell.
Tips and Variations for Pineapple Jalapeno Pepper Jelly
Chop the fruit fine. A fine dice keeps the jelly spreadable and the flecks evenly distributed.
Wear gloves. Use gloves when handling jalapenos and avoid touching your eyes. Wash hands and tools afterward.
Measure carefully. Do not reduce the vinegar or change the pectin amount, because the set and the acidity depend on them.
Follow the pectin package. Brands differ in boiling time, so follow the package method for the hard boil step.
Skim the foam. A teaspoon of butter in the pot reduces foam, or skim it off before filling jars.
Adjust the heat. Use two jalapenos for medium heat, or add a third for a stronger kick.
Let it set. Jelly can take up to 24 hours to firm, so wait before judging the set.
Use tested guidance. For shelf stable jars, follow tested canning guidance and adjust the processing time for your altitude. For general storage reminders, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Pineapple Jalapeno Pepper Jelly
Why is my pineapple jalapeno pepper jelly runny?
Runny jelly usually means the pectin was not added before the sugar, the mixture did not reach a hard boil, or the jars have not rested long enough. Wait a full day before judging the set.
Can I make pineapple jalapeno pepper jelly without canning?
Yes. Skip the water bath, cool the jars, and store them in the refrigerator for up to 3 weeks.
How spicy is pineapple jalapeno pepper jelly?
It is mild to medium. Keeping the seeds raises the heat, and removing them keeps it gentle.
Can I use canned pineapple?
Fresh pineapple gives the cleanest flavor. If you use canned crushed pineapple, drain it well and measure about 4 cups.
What can I serve it with?
Cream cheese and crackers are classic. It also works as a glaze for chicken or pork and as a topping for grilled cheese.
Pineapple Jalapeno Pepper Jelly
Equipment
- Large pot
- Water bath canner with rack
- Half pint jars with lids
- Jar lifter
- Ladle
Ingredients
Main Ingredients
- 1 whole fresh pineapple trimmed, cored, and finely diced, about 4 cups
- 1 cup granulated sugar
- ½ cup apple cider vinegar
- 2 jalapenos seeded and finely chopped
- ¼ cup red bell pepper finely chopped
- 1 package low sugar powdered pectin
Instructions
Cooking
- Heat the jars. Keep four clean half pint jars hot in simmering water and heat a large canner of water.
- Cook the fruit. Combine the pineapple, jalapenos, bell pepper, and vinegar in a large pot and crush lightly with a masher.
- Add pectin. Stir in the pectin and bring to a full boil over high heat.
- Add sugar. Stir in the sugar, return to a hard boil, and boil 1 to 2 minutes or as the pectin package directs.
- Fill. Skim the foam, ladle into the hot jars with 1/4 inch of headspace, wipe the rims, and apply lids.
- Process. Process in boiling water for 10 minutes, then cool undisturbed for 12 to 24 hours.
