Description
Sweet Heat in a Jar – Pineapple Jalapeño Pepper Jelly (No Canning Skills Needed!)
Ingredients
Scale
- 1 medium pineapple, peeled and finely chopped (or about 2 cups crushed pineapple)
- 1 red bell pepper, finely chopped
- 1/2 cup finely chopped jalapeño peppers (remove seeds for milder heat, keep some for more spice)
- 1/4 cup lemon juice or lime juice
- 6 cups granulated sugar
- 1 pouch (about 3 oz) liquid pectin
Instructions
- Chop the pineapple, red bell pepper, and jalapeños finely. Wear gloves when handling jalapeños and remove seeds if you prefer a milder jelly.
- In a large heavy-bottomed pot, combine the chopped pineapple, bell pepper, jalapeños, and lemon juice. Stir well.
- Add the sugar and stir until fully combined.
- Bring the mixture to a full rolling boil over medium-high heat, stirring often to prevent sticking.
- Allow it to boil for about 5 minutes to blend flavors, stirring frequently.
- Stir in the liquid pectin. Return the mixture to a full rolling boil and boil exactly 1 minute while stirring constantly.
- Remove from heat and skim off any foam for a clearer jelly.
- Immediately ladle the hot jelly into warm sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and apply lids and bands.
- For refrigerator storage, allow jars to cool completely and refrigerate.
- For long-term pantry storage, process jars in a boiling water bath for about 10 minutes.
- Let jars cool undisturbed for 12–24 hours. Check seals, label with the date, and store in a cool, dark place. Refrigerate after opening.
Notes
- Ensure all jars are properly sterilized before filling.
- Adjust jalapeño quantity for desired heat level.
- This jelly pairs well with cheese and meats.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
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