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Chef Ava

Pineapple Jalapeño Pepper Jelly

A sweet and gently spicy homemade pepper jelly made with crushed pineapple, red bell pepper, jalapeños, citrus juice, sugar, and liquid pectin. Serve it over cream cheese with crackers, use it as a glaze for grilled meats, or give jars as homemade gifts.
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Cook Time 6 minutes
Total Time 6 minutes
Course: Appetizer, Condiment
Cuisine: American
Calories: 26
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed pineapple
  • 1 red bell pepper, finely chopped
  • ½ cup jalapeño peppers, finely chopped
  • 6 cups granulated sugar
  • ¼ cup lemon juice or lime juice
  • 1 pouch (about 3 ounces) liquid pectin

Equipment

  • Large heavy-bottomed pot
  • Large spoon
  • ladle
  • Clean warm jars
  • Canning equipment For long-term room-temperature storage using a tested boiling-water canning procedure.

Method
 

  1. Prepare the pineapple, red bell pepper, and jalapeños. When working with jalapeños, wear gloves to protect your hands and avoid touching your face. For a milder pepper jelly, remove the jalapeño seeds. If you prefer more heat, leave some of the seeds in the peppers before finely chopping them.
  2. Add the crushed pineapple, finely chopped red bell pepper, chopped jalapeños, and lemon or lime juice to a large heavy-bottomed pot. Stir everything together well.
  3. Add all 6 cups of granulated sugar to the pot. Stir thoroughly until the sugar is well incorporated throughout the pineapple and pepper mixture.
  4. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently as it heats. Once boiling, continue cooking for about 5 minutes, stirring often so the mixture doesn't stick to the bottom of the pot.
  5. Stir in the liquid pectin. Bring the mixture back to a full rolling boil and boil for exactly 1 minute, stirring constantly.
  6. Remove the pot from the heat. If foam has collected on the surface, skim it off with a spoon if desired.
  7. For refrigerator storage, carefully ladle the hot jelly into clean, warm jars, leaving about ¼ inch of headspace. Allow the jars to cool before covering and refrigerating.
  8. If you plan to store the jelly at room temperature, transfer it while hot into properly prepared canning jars, again leaving about ¼ inch of headspace. Wipe the rims clean, apply the lids and bands, and process according to a tested boiling-water canning procedure. The supplied recipe specifies approximately 10 minutes in a boiling-water bath. After processing, let the jars cool undisturbed for 12–24 hours. Check the seals, label each jar with the date, and store sealed jars in a cool, dark place. Refrigerate after opening.

Notes

Wear gloves when chopping jalapeños. Remove the seeds for a milder jelly or leave some for more heat. Chop the peppers finely and evenly, use a heavy-bottomed pot, and stir frequently to prevent sticking or scorching. Boil the pectin for exactly 1 minute. For room-temperature storage, follow a tested boiling-water canning procedure; the supplied recipe specifies approximately 10 minutes. Refrigerate after opening.