Pineapple Pepper Jelly – A Sweet and Spicy Delight

I love making homemade jams and jellies, and this Pineapple Pepper Jelly is one of my absolute favorites. The combination of sweet, juicy pineapple and fiery jalapeños creates a perfect balance of flavors, making this jelly an irresistible addition to any kitchen. Whether you’re spreading it on toast, serving it with cheese, or using it as a glaze for meats, this vibrant jelly is sure to impress.

Why You’ll Love This Pineapple Pepper Jelly

This recipe is a fantastic way to preserve the bright flavors of fresh fruit and peppers while adding a touch of heat. The sweetness of the pineapple blends harmoniously with the mild spiciness of bell peppers and the bold kick of jalapeños. With a smooth, glossy texture and a burst of tropical flavor, this jelly is a delicious upgrade to everyday meals.

One of the best things about this recipe is its versatility. You can adjust the level of spiciness by removing or keeping the jalapeño seeds and even experiment with different types of peppers for a unique twist. Plus, making homemade jelly allows you to control the ingredients, ensuring a fresh and flavorful product without unnecessary additives

Ingredients for Pineapple Pepper Jelly

To make this sweet and spicy homemade jelly, you’ll need a handful of fresh and simple ingredients that blend together beautifully.

Essential Ingredients

• Crushed Pineapple with Juice (2 cups) – Provides natural sweetness and tropical flavor, creating a smooth yet textured jelly.
• Red Bell Pepper (1 cup, finely chopped) – Adds a mild sweetness and vibrant color.
• Green Bell Pepper (1 cup, finely chopped) – Enhances the texture and flavor with a subtle earthiness.
• Jalapeño Peppers (½ cup, finely chopped, seeds removed for less heat) – Gives the jelly its signature spicy kick. You can adjust the amount based on your heat preference.
• Lemon Juice (¼ cup) – Adds acidity, balancing the flavors while also helping with the preservation process.
• Granulated Sugar (6 cups) – Essential for the jelly’s sweetness and texture, ensuring proper consistency when combined with pectin.
• Liquid Pectin (1 pouch, 3 oz) – The key ingredient that helps the jelly set properly.

How to Make Pineapple Pepper Jelly

Making homemade jelly might seem intimidating, but this step-by-step method ensures a smooth and successful process.

Step 1: Prepare the Jars

Before you begin, sterilize 6 half-pint canning jars and their lids. You can do this by boiling them in water for a few minutes or following the manufacturer’s instructions. Keep the jars warm until ready to use.

Step 2: Combine the Ingredients

In a large, heavy-bottomed pot, add the crushed pineapple with juice, red bell pepper, green bell pepper, jalapeño peppers, and lemon juice. Stir everything together to distribute the flavors evenly.

Step 3: Add Sugar and Bring to a Boil

Pour in the granulated sugar and stir well until it dissolves completely. Turn the heat to medium-high and bring the mixture to a full rolling boil—this means a boil that doesn’t stop even when stirred. Keep stirring constantly to prevent burning.

Step 4: Boil for 5 Minutes

Once the jelly reaches a full rolling boil, continue boiling for 5 minutes, stirring frequently. This step allows the flavors to meld and the mixture to thicken slightly.

Step 5: Add the Pectin

After 5 minutes, pour in the liquid pectin while stirring continuously. Let the jelly return to a full rolling boil and boil for exactly 1 minute while stirring constantly.

Step 6: Remove Foam

Turn off the heat and skim off any foam from the surface using a metal spoon. This ensures a smooth and clear jelly without excess air bubbles.

Step 7: Fill the Jars

Using a ladle and a funnel, carefully pour the hot jelly into the sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.

Step 8: Seal and Process the Jars

Place the lids on the jars and screw the bands on until fingertip tight. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Step 9: Cool and Store

Carefully remove the jars from the water bath and let them cool on a towel or wire rack. Once completely cool, check the seals by pressing down on the lid—if it doesn’t pop back, it’s sealed properly

How Long to Cook Pineapple Pepper Jelly

Cooking time is crucial when making homemade jelly, as it ensures the perfect consistency and proper preservation. The process involves two main boiling steps:

• First Boil (Before Adding Pectin) – The mixture of pineapple, peppers, sugar, and lemon juice must reach a full rolling boil and continue boiling for 5 minutes. This step helps dissolve the sugar and allows the flavors to blend.
• Second Boil (After Adding Pectin) – Once the liquid pectin is added, the mixture must return to a full rolling boil and cook for exactly 1 minute. This step activates the pectin, allowing the jelly to set properly.

The key is constant stirring to prevent burning and ensure even cooking. If undercooked, the jelly may not set correctly, and if overcooked, it could become too thick or grainy.

How to Store Pineapple Pepper Jelly

Once your Pineapple Pepper Jelly is cooked and processed in jars, proper storage ensures its flavor and texture stay fresh for as long as possible.

Short-Term Storage

If you plan to use the jelly within a few weeks, store it in the refrigerator after cooling. Keep the jar sealed until you’re ready to use it, and once opened, consume within 3-4 weeks for the best quality.

Long-Term Storage

For long-term storage, canned jelly can last up to a year if stored correctly:

• Keep jars in a cool, dark place away from direct sunlight and heat sources.
• Ensure the lids are properly sealed by checking if the center of the lid doesn’t pop when pressed.
• Label each jar with the date so you can track freshness.

Can You Freeze Pineapple Pepper Jelly?

Yes! If you prefer freezing instead of canning, follow these steps:

• Let the jelly cool completely.
• Transfer it into freezer-safe containers or jars, leaving about ½ inch of space for expansion.
• Store in the freezer for up to 6 months.
• Thaw in the refrigerator before use.

Ways to Use Pineapple Pepper Jelly

One of the best things about this jelly is its versatility. Whether you like it sweet, spicy, or both, there are countless ways to enjoy it:

1. As a Spread

• Slather it on toast, bagels, or biscuits for a deliciously sweet and tangy start to the day.
• Pair it with peanut butter for a tropical twist on a PB&J sandwich.

2. With Cheese and Crackers

• Spoon it over cream cheese, goat cheese, or brie for an easy and elegant appetizer.
• Serve it with a charcuterie board for a perfect balance of sweet and spicy.

3. As a Glaze or Marinade

• Brush it over grilled chicken, salmon, or shrimp for a sticky-sweet glaze.
• Mix it with a little soy sauce or garlic for a unique stir-fry sauce.
• Use it as a marinade for roasted vegetables or tofu.

4. In Salad Dressings and Sauces

• Whisk it into a vinaigrette with olive oil and vinegar for a bold dressing.
• Drizzle over roasted Brussels sprouts or grilled corn for extra flavor.

5. In Desserts and Snacks

• Swirl it into Greek yogurt or oatmeal for a fruity kick.
• Use it as a filling for pastries, crepes, or thumbprint cookies.

Tips for Perfect Pineapple Pepper Jelly

To ensure your jelly turns out just right, keep these tips in mind:

✔ Choose Ripe Pineapple – Fresh pineapple gives the best flavor, but canned crushed pineapple works too. Just make sure it’s packed in juice, not syrup.

✔ Adjust the Spice Level – If you like extra heat, leave some jalapeño seeds in. For milder jelly, remove all seeds and membranes before chopping.

✔ Use the Right Pectin – Liquid pectin is essential for this recipe. Powdered pectin requires different timing and measurements, so do not substitute.

✔ Check the Set Before Storing – If you’re unsure whether the jelly has set, place a small spoonful on a chilled plate and let it sit for 1 minute. If it wrinkles when touched, it’s ready. If it’s still runny, boil for another 1-2 minutes.

✔ Sterilize Jars Properly – Always use hot, sterilized jars and process them in a boiling water bath to prevent spoilage

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Frequently Asked Questions About Pineapple Pepper Jelly

1. Why Didn’t My Jelly Set Properly?

There are a few reasons why your Pineapple Pepper Jelly may not have set correctly:

• Undercooked Pectin – The mixture must boil for exactly 1 minute after adding the liquid pectin. If undercooked, the pectin won’t activate properly.
• Overcooked Sugar – If boiled too long before adding pectin, the sugar can crystallize, affecting the texture.
• Incorrect Pectin Type – This recipe calls for liquid pectin. Substituting powdered pectin requires a different process and measurement.
• Too Much Liquid – If the pineapple has excess juice or the peppers release too much water, it can affect the final consistency.

How to Fix It:
If your jelly is too runny, you can reboil it with more pectin. Bring it back to a boil, add ½ pouch of liquid pectin, and boil for 1 more minute.

2. Can I Use Powdered Pectin Instead of Liquid Pectin?

Yes, but you will need to adjust the process. Powdered pectin is added at the beginning of the cooking process before adding sugar, while liquid pectin is added at the end. If using powdered pectin, mix it with the fruit and peppers, bring to a boil, then add sugar and continue boiling. Always check the package instructions for conversion ratios.

3. How Spicy Is This Jelly, and Can I Make It Milder?

This jelly has a balanced sweet and spicy flavor, but you can control the heat level:

• For a milder jelly – Remove all jalapeño seeds and membranes before chopping.
• For a medium spice – Leave a few seeds in the mix.
• For extra heat – Add an extra ½ cup of jalapeños or swap them for spicier peppers like serrano or habanero.

4. How Do I Know If My Canned Jelly is Properly Sealed?

To ensure the jars are sealed:

• Check the lid – After cooling, press the center of the lid. If it doesn’t pop back, the seal is good.
• Listen for a pop – Jars often seal with a popping sound as they cool.
• Check after 24 hours – If the lid moves when pressed, it didn’t seal properly. Refrigerate and use within a few weeks