Go Back

Sweet Heat Pineapple Jalapeño Pepper Jelly

A cozy, zesty jam with sweet pineapple balanced by spicy jalapeño, perfect for crackers or roasts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 half-pint jars
Course: Preserve, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Fruit and Vegetables
  • 2 cups finely chopped fresh pineapple or well-drained crushed pineapple
  • 1 red bell pepper finely diced
  • 1/2 cup finely chopped jalapeños seeds removed for milder heat
Liquids and Sweeteners
  • 1/4 cup fresh lemon or lime juice lime juice is sharper, lemon is rounder
  • 6 cups granulated sugar use regular for proper set
  • 1 pouch (3 oz) liquid pectin

Method
 

Preparation
  1. Finely chop pineapple, red bell pepper, and jalapeños.
  2. Put pineapple, peppers, and lemon or lime juice into a large saucepan and stir.
Cooking
  1. Add the sugar and heat over medium-high, stirring constantly until the mixture reaches a full rolling boil.
  2. Once boiling, immediately stir in the liquid pectin, mixing fast so it blends evenly.
  3. Continue boiling hard for 1 minute while stirring; the mixture will look glossy and slightly thicker.
  4. Remove from heat, skim any foam with a spoon, and let it sit 1–2 minutes.
  5. Ladle hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean.
  6. Seal with lids and process in a boiling water bath for 10 minutes for shelf-stable jars, or let cool and store in the refrigerator.

Notes

Tip: Spoon a bit into a beef and pepper stew toward the end for a glossy, sweet glaze. Use a food processor for quick chopping. If jelly stays runny, boil for another minute. Stir in a teaspoon of grated ginger for warmth.