Description
A vibrant jelly that combines sweetness from pineapple and heat from jalapeños, perfect for a variety of dishes.
Ingredients
Scale
- 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
- Chop the ingredients: Finely chop the pineapple, red bell pepper, and jalapeños. Wear gloves while handling jalapeños.
- Combine in a pot: In a large, heavy-bottomed pot, combine the chopped pineapple, red bell pepper, jalapeños, and lemon juice. Stir until well mixed.
- Add sugar: Pour in the granulated sugar and mix thoroughly until dissolved.
- Bring to a boil: Heat the mixture over medium-high heat and bring to a full rolling boil. Stir often to prevent sticking for about 5 minutes.
- Incorporate pectin: Stir in the liquid pectin and bring back to a rolling boil for exactly one minute.
- Prepare jars: Skim off any foam and fill warm, sterilized jars with the jelly, leaving about ¼ inch of headspace.
- Seal and process: Wipe jar rims, apply lids, and process jars in a boiling water bath for 10 minutes.
- Cool and store: Allow jars to cool for 12–24 hours. Check seals, label, and store properly.
Notes
Make sure to adjust jalapeño seeds based on desired heat level. This jelly can be stored for up to a year when processed correctly.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg