Pineapple Jalapeño Jelly

• Prep Time: 20 minutes

• Cook Time: 15-20 minutes

• Processing Time (Water Bath): 10 minutes

• Total Time: ~ 45 minutes (plus 24 hours for setting)

• Difficulty: Easy to Medium

• Dietary Info: Gluten-Free, Vegan, Vegetarian

🛒 Ingredients

• 2 cups finely chopped fresh pineapple (or canned crushed pineapple, well-drained) 

• 1 cup finely chopped red bell pepper (from about 1 medium pepper) 

• ½ cup finely chopped jalapeño peppers (seeds removed for less heat, or leave some for more) 

• ¼ cup fresh lemon juice (or lime juice for a brighter flavor) 

• 6 cups granulated white sugar 

• 1 pouch (3 oz) liquid fruit pectin (like Certo) 

• ½ teaspoon unsalted butter (optional – helps reduce foaming)

🔪 Equipment You’ll Need

• Large, heavy-bottomed saucepan or stockpot

• Canning jars (7 half-pint jars), lids, and rings

• Jar lifter and canning funnel

• Large pot for water bath canning (or a deep stockpot)

• Blender or food processor (optional)

• Kitchen thermometer (optional, but helpful)

📝 Step-by-Step Instructions

1. Prepare Your Jars and Ingredients
Before you begin, get your workspace ready. Wash your jars, lids, and rings in hot, soapy water and rinse well. Place them in a large pot of water and bring to a simmer to sterilize. Keep them warm until you’re ready to fill them. 

Next, prepare your peppers and pineapple. For the best texture, finely chop all the ingredients. Safety Tip: Wear disposable gloves when handling jalapeños to avoid burning your skin or eyes.  If you prefer a milder jelly, remove the seeds and the white membranes (the pith) from the jalapeños. For more heat, leave some in. 

2. Combine and Cook the Base
In your large, heavy-bottomed saucepan, combine the chopped pineapple, red bell pepper, jalapeños, and lemon juice. Stir in the sugar. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent the sugar from burning. 

3. Add the Pectin and Bring to a Full Boil
Once the mixture is at a rapid, rolling boil that you can’t stir down, quickly stir in the entire pouch of liquid pectin and the optional butter. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.  The mixture will foam up, which is normal.

4. Test for the Set (Optional)
To ensure your jelly will set, you can perform a “wrinkle test.” Before you start, put a small plate in the freezer. After the jelly has boiled for 1 minute, remove it from the heat. Spoon a small amount onto the cold plate and return it to the freezer for 1 minute. Push the edge of the jelly with your finger. If it wrinkles, it’s ready. If not, boil for another minute and test again. 

5. Fill the Jars
Remove the pot from the heat. Skim off any foam from the surface with a spoon. Using a ladle and a canning funnel, carefully pour the hot jelly into your warm jars, leaving ¼-inch of headspace at the top.  Wipe the rims of the jars with a clean, damp paper towel. Place the lids on top and screw on the rings until they are fingertip-tight.

6. Process in a Water Bath
Place the filled jars in your water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process for 10 minutes.  This step is crucial for a shelf-stable product. If you plan to refrigerate the jelly and consume it within a month, you can skip this step and simply let the jelly cool on the counter. 

7. Cool and Set
Carefully remove the processed jars from the water bath and place them on a towel-lined countertop. Let them cool undisturbed for 12 to 24 hours. As they cool, you should hear the satisfying “pop” of the lids sealing.  This is a sign of a successful seal. Press the center of each lid to confirm it is depressed and does not flex up and down. Store sealed jars in a cool, dark place.

🍽️ Serving & Nutrition

Serving Suggestions

• The Classic: Spread over a block of cream cheese and serve with crackers.

• As a Glaze: Brush it on grilled chicken, salmon, or pork chops during the last few minutes of cooking.

• With Breakfast: Swirl it into oatmeal, yogurt, or spread it on toast and biscuits.

• On a Charcuterie Board: It adds a fantastic sweet and spicy element to any cheese board.

Nutritional Information

Note: This is an estimate based on a 1-tablespoon (19g) serving. The jelly is a sweet condiment and is virtually fat-free.