There’s something undeniably magical about the combination of sweet fruit and fiery heat. Pineapple Jalapeño Pepper Jelly captures that perfect balance — bright tropical sweetness layered with a subtle peppery warmth that lingers just enough to keep things interesting. It’s glossy, vibrant, and bursting with bold flavor in every spoonful.
Whether you’re spreading it over cream cheese with crackers, glazing grilled meats, or adding a spoonful to your favorite sandwich, this jelly transforms simple dishes into something unforgettable. It’s surprisingly easy to make at home, and once you taste that fresh, homemade flavor, you’ll never want to go back to store-bought again.
Why You Will Love This Recipe
- 🌶️ Perfect balance of sweet and spicy
- 🍍 Bright, tropical flavor from fresh pineapple
- 🎁 Makes a beautiful homemade gift
- 🧀 Incredible paired with cheese and crackers
- 🍗 Doubles as a glaze for meats and seafood
- 🫙 Simple ingredients with impressive results
- ⏱️ Ready in just 30 minutes
Ingredients (With Exact Amounts)
• 1 medium pineapple, peeled and finely chopped (or about 2 cups crushed pineapple) – Provides natural sweetness and a bright tropical base.
• 1 red bell pepper, finely chopped – Adds mild sweetness and beautiful color contrast.
• ½ cup finely chopped jalapeño peppers (remove seeds for milder, keep some for more heat) – Brings the signature heat and depth of flavor.
• ¼ cup lemon juice (or lime juice) – Balances sweetness and helps activate the pectin.
• 6 cups granulated sugar – Sweetens the jelly and supports proper setting.
• 1 pouch (about 3 oz) liquid pectin – Ensures the jelly thickens and sets properly.
Step-By-Step Instructions (Detailed)
1️⃣ Prepare the Vegetables
Start by preparing all your produce before turning on the heat. Peel and finely chop the pineapple into small, even pieces. The finer the chop, the smoother your jelly texture will be. If using crushed pineapple, ensure it’s evenly broken down without large chunks.
Finely chop the red bell pepper and jalapeños. For a milder jelly, remove the jalapeño seeds and membranes. If you prefer more heat, leave some seeds in. Wear gloves while handling jalapeños to avoid irritation, and wash your hands thoroughly afterward.
Having everything measured and ready before cooking ensures the jelly process moves smoothly, especially once boiling begins.
2️⃣ Combine Ingredients
In a large heavy-bottomed pot, combine the chopped pineapple, red bell pepper, jalapeños, and lemon juice. Stir thoroughly to distribute the peppers evenly throughout the fruit mixture.
Using a heavy-bottomed pot helps prevent scorching, which is important because the high sugar content can burn quickly once heated. Keep the heat off at this stage while you combine everything evenly.
3️⃣ Add Sugar
Pour in the 6 cups of granulated sugar and stir until fully combined. The mixture will look thick and slightly grainy at first — that’s perfectly normal.
Make sure the sugar is evenly incorporated before applying heat. This step ensures proper dissolving during the cooking process and helps prevent uneven texture later on.
4️⃣ Boil the Mixture
Place the pot over medium-high heat and bring the mixture to a full rolling boil. A rolling boil means the mixture continues bubbling vigorously even while you stir.
Stir frequently to prevent sticking and ensure the sugar dissolves completely. Allow the mixture to boil for about 5 minutes. This stage allows the flavors to meld together beautifully — the pineapple sweetens, the peppers soften, and the heat becomes more rounded and balanced.
Keep a close eye on the pot, as sugar mixtures can foam and rise quickly.
5️⃣ Incorporate Pectin
Once the mixture has boiled for about 5 minutes, stir in the liquid pectin. Mix thoroughly to ensure it is evenly distributed.
Return the mixture to a full rolling boil and boil exactly 1 minute while stirring constantly. Timing is crucial here — boiling longer can affect the final set, while boiling too briefly may prevent the jelly from firming properly.
After one minute, remove the pot from heat immediately.
6️⃣ Final Steps
Skim off any foam from the surface using a spoon. This step gives your finished jelly a clearer, more polished look.
Carefully ladle the hot jelly into warm sterilized jars, leaving ¼ inch headspace at the top. Wipe the rims clean with a damp cloth to ensure a proper seal, then apply lids and bands securely.
If you plan to store the jelly at room temperature long-term, process the jars in a boiling water bath for about 10 minutes. For refrigerator storage, you may skip this step.
Allow the jars to cool undisturbed for 12–24 hours. Once cooled, check that the lids have sealed properly by pressing the center — it should not flex. Label each jar with the date and store in a cool, dark place. Refrigerate after opening.
Variations & Customizations
Extra Spicy Version
Leave more jalapeño seeds in the mixture for an added kick. You can also slightly increase the amount of seeds retained for a bolder heat level without altering the ingredient quantities.
Smoother Texture
For a more uniform jelly consistency, pulse the cooked mixture briefly with an immersion blender before adding pectin. This creates a less chunky finish while keeping the vibrant color intact.
Sweeter Profile
For a slightly fruit-forward flavor, allow the pineapple to cook an additional minute before adding pectin. This enhances its natural sweetness and mellows the pepper heat.
Elegant Appetizer Style
Pour the finished jelly into small decorative jars for gifting. The red and yellow tones make it visually stunning for holiday baskets or party favors.
Glaze Application
Warm a few spoonfuls gently and brush over grilled chicken, shrimp, or pork during the final minutes of cooking for a glossy, sweet-spicy glaze.
FAQ
How spicy is this jelly?
The heat level depends on how many jalapeño seeds you include. Removing the seeds creates a mild warmth, while keeping some seeds gives it a noticeable kick. Overall, it’s pleasantly spicy rather than overwhelmingly hot.
Can I use crushed pineapple instead of fresh?
Yes, crushed pineapple works well as long as it equals about 2 cups. Just ensure it’s finely textured so the jelly sets evenly and maintains a consistent consistency.
Why did my jelly not set properly?
Improper boiling time or incorrect pectin incorporation can affect setting. Make sure the mixture reaches a full rolling boil and that the pectin is boiled exactly 1 minute for best results.
How long does this jelly last?
If properly processed in a water bath and sealed, it can last up to a year in a cool, dark pantry. Once opened, store in the refrigerator and use within a few weeks.
Can I skip the water bath process?
If storing in the refrigerator only, you may skip the water bath. However, for shelf-stable storage at room temperature, proper processing is essential for safety and longevity.
Nutrition & Time Table
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30 minutes |
| Calories | 500 kcal (per serving, estimated) |
| Protein | 0 g |
| Carbohydrates | 130 g |
| Fat | 0 g |
related Recipes
Pineapple Jalapeño Pepper Jelly
Description
A vibrant sweet-and-spicy jelly bursting with pineapple freshness and jalapeño heat. Perfect for cheese boards, glazing meats, or gifting in beautiful jars.
Ingredients
• 1 medium pineapple, peeled and finely chopped (or about 2 cups crushed pineapple)
• 1 red bell pepper, finely chopped
• ½ cup finely chopped jalapeño peppers (remove seeds for milder, keep some for more heat)
• ¼ cup lemon juice (or lime juice)
• 6 cups granulated sugar
• 1 pouch (about 3 oz) liquid pectin
Instructions
1. Chop the pineapple, red bell pepper, and jalapeños. Wear gloves and adjust jalapeño seeds for desired heat.
2. In a large heavy-bottomed pot, combine pineapple, red bell pepper, jalapeños, and lemon juice. Stir well.
3. Add sugar and mix until fully combined.
4. Bring to a full rolling boil over medium-high heat, stirring often. Boil about 5 minutes.
5. Stir in liquid pectin. Return to a rolling boil and boil exactly 1 minute while stirring constantly.
6. Remove from heat, skim foam, and ladle into warm sterilized jars leaving ¼ inch headspace.
7. Wipe rims, apply lids and bands. Process in a boiling water bath for 10 minutes for shelf storage or refrigerate.
8. Let cool 12–24 hours, check seals, label, and store properly. Refrigerate after opening.
