Pineapple Jalapeno Pepper Jelly
Fresh pineapple, jalapenos, and bell pepper cooked with vinegar and low sugar pectin into a sweet and spicy 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.
Notes
Substitutions: Use drained canned crushed pineapple, or swap the red bell pepper for green.
Tips: Wear gloves for the jalapenos and follow the pectin package for the boil time.
Storage: Keep sealed jars in a cool, dark place, and refrigerate opened jars for up to 3 weeks.