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.