Description
This Pineapple Pepper Jelly is the perfect blend of sweet and spicy, combining juicy pineapple with mild bell peppers and fiery jalapeños. It’s a versatile homemade jelly that pairs wonderfully with cheese, crackers, grilled meats, and even toast. Whether you enjoy it as a spread or a glaze, this recipe is sure to become a favorite!
Ingredients
Scale
- 2 cups crushed pineapple with juice
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- ½ cup finely chopped jalapeño peppers, seeds removed for less heat
- ¼ cup lemon juice
- 6 cups granulated sugar
- 1 pouch (3 oz) liquid pectin
Instructions
Prepare the jars
- Sterilize 6 half-pint canning jars and lids by boiling them in water for a few minutes. Keep warm until ready to use.
2. Combine ingredients
- In a large heavy-bottomed pot, mix the crushed pineapple, red bell pepper, green bell pepper, jalapeño peppers, and lemon juice. Stir well.
3. Add sugar and bring to a boil
- Stir in granulated sugar until dissolved.
- Bring to a full rolling boil over medium-high heat, stirring constantly.
4. Boil for 5 minutes
- Once at a rolling boil, continue boiling for 5 minutes, stirring frequently.
5. Add pectin
- Stir in the liquid pectin and return to a full rolling boil for 1 minute, stirring constantly.
6. Skim foam
- Remove from heat and skim off any foam that forms on the surface.
7. Fill jars
- Ladle the hot jelly into sterilized jars, leaving ¼ inch headspace.
- Wipe jar rims clean and place lids on. Screw the bands until fingertip tight.
8. Process the jars
- Process jars in a boiling water bath for 10 minutes to ensure a proper seal.
9. Cool and store
- Remove jars from the water bath and place them on a towel or rack to cool completely.
- Check seals after 24 hours. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 weeks.
Notes
- Adjust the heat level by keeping or removing jalapeño seeds.
- For a smoother jelly, strain out the solid bits before adding pectin.
- Use this jelly as a cheese topping, glaze for meats, or a spread for toast.
- If the jelly doesn’t set, reboil with ½ pouch of liquid pectin for 1 minute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes