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Sweet and spicy, this Pineapple Habanero Pepper Jelly is delicious on cheese trays, spooned over cream cheese or goat cheese, in grilled sandwiches and it makes a wonderful grilling glaze.
Let me RE-INTRODUCE you to this incredibly delicious Pineapple Habanero Pepper Jelly. I say re-introduce because we originally posted this recipe back in March of 2018. It is a fabulous recipe, perfect for cheese trays, layered in grilled cheese sandwiches, as a grilling glaze, on biscuits, as a dip for grilled sausages and so much more. It's been super popular with well over 113,000 pins over the year and a half that it's been out. But there was bit of an issue that made me go back to the drawing board.
Some readers had trouble with this jelly gelling properly. The results were not predictable and that's something that's a high priority for me when creating recipes. So I put on my scientist cap and I've been working on a solution for the gelling issue for the past few months. I'm happy to say, you can now make this Pineapple Habanero Pepper Jelly with consistently successful results. YAY! 🙌
I didn't have to change a lot, but there are a few steps that are different now. I learned that pineapple is super low in pectin, particularly pineapple that's very ripe. So choosing a ripe but not overripe pineapple, along with draining the chopped pineapple thoroughly before measuring is important with this recipe.
I've also substituted one cup of finely chopped apple for one cup of the pineapple and apple cider vinegar instead of rice vinegar. Apples are super high in pectin and once the jelly is boiling for ten minutes, the apple seems to disappear and the flavor of the jelly is not affected by the vinegar swap. One last step to ensure a good set is a good splash of lemon juice as the finishing step since lemon is also high in pectin.
All these little changes brought about an added bonus. The original recipe called for a double dose (two pouches) of liquid pectin. With the new, improved recipe, only one pouch is needed. Another "Yay" 🙌 as pectin isn't cheap and this makes the recipe more affordable.
Since this Pineapple Habanero Pepper Jelly recipe has gotten a new lease on life, we decided to re-take the photos along with creating a pretty label for gifting. This jelly makes the BEST little gifts for hostesses, neighbors, hairdressers, shopkeepers, anyone you want to share a little sunshine with. Feel free to let me know in the comments below if you'd like a free printable PDF of the labels.
I love having a stash of this delicious Pineapple Habanero Pepper Jelly in my freezer. Yes, I did say freezer - although this is not an official "freezer jam" recipe. Being a bit lazy, I store all of my jams and jellies in the freezer, in lieu of the more traditional hot water bath canning method. That being said, this Pineapple Habanero Pepper Jelly can definitely be put through a hot water bath as it meets the acidic requirements necessary for safe canning.
Need a quick, easy and super delicious appetizer? Just spoon this Pineapple Habanero Pepper Jelly over a block of cream cheese or a round of goat cheese. Or serve a bowl of whipped cream cheese with some crackers and a jar of this delicious jelly. Add a nice selection of crackers and you've got a fabulous (and beautiful) appetizer in the blink of an eye.
What to do with pepper jelly
Other than serving over goat cheese or cream cheese (pictured above), there are lots of delicious ways to use pepper jelly. Here are a few ideas.
- Serve in a small bowl or pretty jar, along with crackers and cheese. We especially like it with smoked cheddar, but it's also delicious with Havarti, Gouda, Fontina, Comte, Gorgonzola, hard goat cheese... For a really special treat, serve it on a cheese board with these Copycat Rosemary Pecan Rainforest Crackers.
- Spread it on Brie, then wrap the round with phyllo or puff pastry. Bake until golden and cheese is gooey.
- Spread warm cornbread with butter and a spoonful of pepper jelly.
- Use this Pineapple Habanero Pepper Jelly as a glaze for roasted pork tenderloin.
- Make a grilled ham and cheese with a spread of Pineapple Habanero Pepper Jelly between the layers, yum!
- Season salmon with salt and pepper, then add a layer of pepper jelly. Broil until done.
- Use it for a salad dressing.
- Mix equal amounts of grainy or Dijon mustard with this Pineapple Habanero Pepper Jelly for a delicious dipping sauce.
- Use it for a sweet and sour stir-fry. Saute garlic and ginger in a splash of oil then add thinly sliced chicken breast. Stir-fry for a few minutes until chicken is almost cooked. Remove chicken with a slotted spoon and stir-fry veggies. Return the chicken to the pan, add a generous scoop of Pineapple Habanero Pepper Jelly, a tablespoon of rice vinegar and soy sauce, to taste. Serve with rice and a sprinkle of cashews.
- For a super fun and gourmet PB&J substitute this Pineapple Habanero Pepper Jelly instead of regular jelly!
Making this Pineapple Habanero Pepper Jelly is not difficult. Once you've got the pineapple diced and drained and the peppers diced, it's simply a matter of combining them with sugar, cider vinegar, red pepper flakes and a small pat of butter in a large pot. Next, the mixture is brought to a boil and boiled for ten minutes. Add the pectin and boil one more minute and you're ready to ladle the delicious jelly into jars.
Pick up a pineapple, a few habaneros, one orange bell pepper and a box of Certo next time you're grocery shopping. Give this Pineapple Habanero Pepper Jelly recipe a try. Whether you're new at this or a long time jam/jelly maker or you've never attempted it, I think you'll be thrilled with the results!
Café Tips for making this Pineapple Habanero Pepper Jelly
- It's a good idea to wear gloves if you will be touching the habanero peppers at all. The oils can make your hands feel burned. Also be sure not to touch your eyes after handling the peppers. Again the oils from the peppers can cause a burning sensation. I made that mistake once and it was not fun.
- This recipe calls for Certo. Certo is a liquid pectin that is available at most larger grocery stores. You'll find it with other canning products, but I've found that its' location varies from store to store. Some stores stock it in the baking aisle while others display it near the plastic wraps and food storage bags. An employee will be able to direct you to the right place. You can also find it online.
- Wondering why there's butter in a jelly recipe? A small pat of butter keeps the jelly from getting foamy which makes for a prettier finished product.
- Habanero peppers are very hot (spicy), ranging from 100,00 to 300,000 on the Scoville Heat Scale. Jalapenos, in comparison, fall into the 2,500 to 8,000 range. Habaneros can also vary in heat from pepper to pepper, so be cautious with how many you use, depending on your heat tolerance. I like to start with one and then taste the jelly before adding the Certo. You can always add more at this point, but you can't take away the heat!
- Can't find habaneros? No problem. You can substitute jalapenos, but you may need more to achieve the heat level you desire.
- Be sure to drain the pineapple very well. If it still seems to have a lot of juice after being strained, you can place the pineapple in several layers of paper towels and squeeze it to extract more of the juice.
- As noted above, it's better not to use a super ripe (on the way out) pineapple for this Pineapple Habanero Pepper Jelly. As fruits and vegetables ripen their pectin level goes down. So on top of pineapples being low on the pectin scale, a super ripe pineapple is not a great candidate for making jam and/or jelly. Also, the riper the pineapple is, the juicier it becomes which in most cases is good but not when making this jelly as noted above.
- Jam and jelly making is an exact science. Measure the ingredients carefully and, for good results, don't try to adjust amounts.
- The jelly won't look thick enough at first. It needs to cool and then sit at room temperature for 24 hours and will thicken as it sets.
- That being said, this jelly is not going to thicken like jello. It's really more of a jam than jelly (Pineapple Habanero Pepper Jam doesn't sound quite right). Jam is thick but spoonable where jelly is very thick and scoopable as you can see in the pictures in this Blackberry Jelly recipe post.
- Sometimes the pineapple and peppers will float to the top of the jar right after being filled. Wait 15 or 20 minutes, then give each jar a stir. The solids will suspend at this point for a pretty presentation.
- A wide-mouth funnel is very helpful when making jam and jelly. It makes transferring the mixture from the pot to jars super easy and mess-free. These funnels also work for the Weck Jars shown below.
- I love these Weck Tulip Jars for jams and jelly, especially if I'm giving it as a gift.
- Feel free to use the hot water canning method with this Pineapple Habanero Pepper Jelly if you prefer. Here is a step by step instruction guide from Ball/Kerr.
- As mentioned above in the post, feel free to let me know in the comments below if you'd like a free printable PDF for the labels. You'll receive two sizes of labels, one that fits perfectly on the top of a Weck Jar or inside the lid of a classic Mason-type jelly jar. The other is smaller and makes a nice label for the side of a jar or to tie around the neck with a ribbon.
- The navy and white checked ribbon pictured in the post matches perfectly with the labels. It comes in a spool of 25 yards and is super inexpensive.
Thought for the day:
Worthy is the Lamb, who was slain,
to receive power and wealth and wisdom and strength
and honor and glory and praise!
Revelation 5:12
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Sweet and spicy, this Pineapple Habanero Pepper Jelly is delicious with cheese and crackers. It also makes a wonderful grilling glaze for poultry, seafood and pork.
- 1 medium-large fresh pineapple peeled, cored and finely chopped
- 5 cups granulated sugar
- 1 cup apple cider vinegar
- 1 cup finely chopped golden delicious (or other yellow apples) 1 large apple
- 1 cup finely chopped orange bell pepper from 1 large pepper
- 1-3 orange habanero peppers seeded and finely chopped
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon butter
- 3 ounces Certo liquid fruit pectin 1 pouch
- 2 tablespoons fresh lemon juice
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Place the finely chopped fresh pineapple in a strainer set over a bowl. Press on the pineapple with the back of a spoon to release as much of the juice as possible. Allow the pineapple to drain while you're prepping the other ingredients.
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Combine the sugar, vinegar, apple, bell pepper, habanero, red pepper flakes, butter and exactly 3 cups of the well-drained pineapple in a large pot. (If you have extra pineapple save it for your morning yogurt or something else. Don't try to add more than 3 cups.)
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Stir until dissolved. Bring the mixture to a full rolling boil and cook for 10 minutes. Watch the pot carefully and lower the heat a bit if the bubbling jelly rises near the top.
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Add Certo and lemon juice and bring the mixture back to a rolling boil. Cook for exactly 1 minute, stirring frequently.
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Remove pot from heat and skim off any foam on the surface. Ladle jelly into clean jars leaving a ½-inch space at the top. (this will allow for expansion in the freezer.)
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Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
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If using the hot water bath method, use sterilized jars and immediately proceed with the water bath canning method. Jelly may take 24 hours to set completely.
Read the Café tips above in the post for lots of important tips to ensure success when making this jelly.
Recipe adapted from Genius Kitchen.
Makes 48 ounces of jam. The Weck Tulip jars (shown above in the post) are 6-ounce jars so that would make 8 6-ounce jars of jelly.
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Shannon says
I’m wondering how long these stay in the freezer?
Also if anyone has tried using the water bath method to preserve longer...and if so how long in the water bath?
Chris Scheuer says
Hi Shannon, this jelly is good for at least 6 months in the freezer.
Laura says
I did the water bath last night. I’m disappointed in the consistency. It is very runny - even the jar I put in the fridge. I was planning to give it as gifts - thus the canning process.
Chris Scheuer says
Hi Laura, I haven't tried the recipe with the water bath. I'm sorry this was a problem for you. I'm going to revisit this recipe to try to determine why some people have had an issue with it setting. ❤️ Chris
Chris says
Hi! I've made jalapeño jelly for years and friends always want me to make more. This year's batch just isn't spicy enough for my taste buds so I just picked up some habanero to make another batch. When I make jalapeño, I add two lemons to the food processor and it adds a nice zest.
For those saying that it did not set properly, an easy way to test it before jarring is to put a saucer in the freezer for 5 minutes . Then take the cold saucer and drop a spoonful of jam to the center of the plate and return it to the freezer for 2 minutes. Then run your finger through the middle of the jam, if it leaves a clear track it is ready, if it runs into the track it probably won't set properly.
Chris Scheuer says
Thanks, Chris, you sound like an expert!
Steve says
How much pineapple by weight is this recipe calling for? Measuring in cups is dependent on how finely it’s chopped. My attempt didn’t set, and I got a lot more than 48 oz., so I’m assuming I had way too much pineapple, since everything else is idiot-proof.
Chris Scheuer says
I haven't weighed the pineapple but if you chop it finely and drain it well, it should be pretty close.
Tammy says
I used canned pineapple Crushed 2 cans well drained and it turned out great! Not set up thick but like a sauce and we love it. Amazing over cream cheese with crackers and chicken! I’ve even tried it with a banana and peanut butter sandwich! It was so good. Ice cream is my next thing to try it on!
Chris Scheuer says
Thanks, Tammy, for sharing your results. I love the idea of spooning this over ice cream!
Lisa Teeters says
I have made this recipe numerous times and it is amazing 🙂 Everybody Raves about it! We always have it with cream cheese on a Ritz and it is to die for. Always sets up perfectly for me!
Chris Scheuer says
Thanks, Lisa 🙂
Duncan D. says
I have made many jams and jellies over the years and I have to say that the way this recipe is written I would not expect it to set up properly. I modified the recipe and it came out great. I liked the idea of using habanero, orange bell and crushed red pepper, which is what I used from the recipe, and I also like to use Certo. In my experience, 95% of the time jams (this recipe is a jam not a jelly) and jellies fail to set for 1 reason: they are undercooked! You have to be patient and get the jam very, very hot... and only then add the pectin! If you want a firm set (but not too firm), bring the fruit and sugar to 221 F on a candy thermometer before adding the pectin. If you want something softer, bring the jam to a furious boil and then begin to observe the drips that fall from your stirring utensil. If, after cooling briefly, the jam drips in sticky pieces or sheets, then add your pectin. It will definitely take more than 2 minutes of boiling to reach this point. I diced my pineapple pretty small (I did not crush it, which I would in future) and it took a good bit more than 10 minutes of boiling to get hot enough to add the Certo. Return to a full rolling boil for a minute or two after adding pectin. Again, lift your spatula or spoon high above your pan and observe the jam as it drips. At this point, the gelling of the jam should be obvious almost immediately. The jam is then done. This is a good general technique for most jams and jellies. Contrary to what is said here, jam making is not that exact of a science. The most important thing is to be patient and get the stuff very, very hot. Most jam will set up even without adding pectin if you just cook it long enough, stirring, on high heat. I also added a pinch of salt. This recipe is a good combination of ingredients, but the technique is flawed.
Chris Scheuer says
Thanks for your opinion, Duncan. Perhaps you should start a food blog!
Duncan D. says
The whole internet is my blog.
Duncan D. says
Unlike jam, jelly is an exact science.
Chris Scheuer says
So interesting, even the people at Kraft foods, who make Certo, warn to measure the sugar and fruit very carefully (for both jam and jelly) and give specific instructions on how to measure. That makes it an exact science to me.
Chris Scheuer says
So interesting, even the people at Kraft foods, who make Certo, warn to measure the sugar and fruit very carefully and give specific instructions on how to measure. That makes it an exact science to me.
Maria Trusewych says
I made this recipe over 24 hours ago and it still has not set. Do I recook with pectin and more sugar?
Chris Scheuer says
Hi Maria, here are the instructions from Certo for jams and jellies that don't set: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
❤️ Chris
Allison LeBrun says
I made this yesterday for the first time and boiled it until 220 degrees before adding the pectin and boiling for 2 minutes and my jam is WAY too stiff - it's more the consistency of gummies!
Tastes good but a little sad - I will find other uses for it though. Will still mix with cream cheese for the holidays and trying in a stir-fry tonight.
Chris Scheuer says
Hi Allison, I think you could reheat it and add a bit of water to loosen it up a bit.
tracie d snyder says
this did not set up for me x2.... i even tried as an extra 3 table spoon of pectin.. I did drain the pineapple juice too..... next year maybe i will just use a box of pectin in stead of the liquid. its good but disappointed it didn't set up. My pina Colada jam didn't set up quit right either. i wonder if its the liquid pectin??
Chris Scheuer says
Hi Tracy, I would probably go with different recipe rather than substituting powdered pectin for the liquid. It's hard to say why jams and jellies don't always set up properly. Was all of your sugar well-dissolved? That can make a difference.
Lori says
When you make pepper/pineapple jelly I chop my peppers first and place a layer of paper towel in bowl and dump my peppers in and press down on them to take out excess moisture,I do the same with the pineapple.I feel the reason for non firming jelly is due to the excess fluids from the veg/fruit juices.I do this now and it seems to work.I hope this may help somebody.The jam/jelly is super delicious.Winner,winner.
Chris Scheuer says
Thanks so much, Lori. Good advice!
Mario says
Hey I made this and its looking really nice. I used 3 large ghost peppers and 50%pineapple and 50% mango. This is my first time ever making a jam so hopefully it turns out well. Thanks for the easy recipe.
P.S.
I had enough to top 3 large jars and maybe 1/3 of one jar. Will there be any complications with setting? Also when stored in the freezer how do you defrost?
Chris Scheuer says
Thanks so much for sharing your results, Mario!
Sue says
To be clear, I can water bath this jam and it would be shelf safe for up to a year? If frozen , how long does it last? Up to a year? Thank you
Chris Scheuer says
Hi Sue,
I'm glad you asked that question. I always freeze this jelly so I did a little research to double-check on using the hot water bath canning technique. I will work fine but you will need to switch from rice vinegar to regular distilled vinegar as rice vinegar has lower acidity. I have added that to the recipe instructions. If you freeze the jam, it will last for up to a year in the freezer.
Sue says
I made this with the rice vinegar and processed for 15 minutes..Now I'm worried it's not shelf safe. Should I just freeze this now? Rice vinegar has 4.2 % acidity and reg distilled has 5%. Some jars have thicken and some are loose. It's been 24 hour. Could I redo and use the regular white vinegar and powdered pectin? That's what I have now. Thank you for any advice.
Chris Scheuer says
Hi Sue, just to be safe, I would freeze what you have now. If you make it again, use white vinegar. Certo (liquid pectin) and SureJell (powdered pectin) are not interchangeable. If you look at the recipes for the same type of jam, there are often different amounts of ingredients.
Sue Johnson says
Thank you for your help. I did freeze this batch. It is so good I wasn't going to waste it or take ant chances.
Lisa says
Would apple cider vinegar be bad?
Chris Scheuer says
Hi Lisa, apple cider vinegar would work fine.
Tonya says
Can this be converted to a smaller batch? Like a forth of this much?
Chris Scheuer says
It could be converted but it would be a bit tricky. It would be better to make the whole recipe an give some away or stash it in the freezer.
Maggy Becker says
I made this with 50% mango, 50% pineapple, and one and a half habaneros. It was delicious and everyone wanted more. So now I have a part time job in my retirement.
Chris Scheuer says
Haha! I love it! 🙂
Bob says
I followed the recipe exactly and it never set well. It's more like pineapple habanero duck sauce. Still tastes great and wirks with chicken fingers, but I would prefer jelly. Where did I go wrong, or what can I do to avoid this on another batch?
Chris Scheuer says
I'm wondering if some pineapple is "juicier" than others and that might be the problem. It's hard to say though without having been there.
Rosalie says
What about different peppers like red bell or banana and jalapeño or even green bell?
Chris Scheuer says
Hi Rosalie, yes, I think any of your suggestions would be great. I would add something to give a little heat and that can be variable, depending on your taste.
Hang says
Hi scot and Chris 😊 i can one question? I can replace other material , i can not pectin , i can use agar poder? Thank you for reading my question
Chris Scheuer says
Hi Hang, honestly, I have not worked with agar powder so I can't say for sure if that would work.
Blair Madsen says
When using the tulip jars, can those be water bath sealed. I have never used those before. A few years back I made some Habanero Jelly with chopped dried apricots and diced red bell peppers. It turned out really good. I am looking forward to trying this recipe. A suggestion to make the jelly thicker is to use one envelope of non-flavored gelatin. Mix the gelatin with a couple of tablespoons of water or some of the juice from the peppers. Some fruits don't have enough natural pectin like peaches so you add some gelatin. My mom use to use peach flavored Jell-O when she made peach jam. Thanks for sharing the recipe
Chris Scheuer says
Thanks for your comment and suggestion, Blair. Regarding Weck jars, they can be used in a water bath with the rubber rings and metal secures.
Laurey says
How long does this last on the shelve?
Chris Scheuer says
Hi Laurey, this jam is not shelf stable as it's not processed. It should be kept in the refrigerator or, for longer storage, in the freezer.
Anita says
I made this yesterday. It is very delicious! However, I think I measured the pineapple incorrectly. I measured after I had crushed & not chunks. Ended up with a good bit more than it said it would yield. Not sure it’ll set up well. Either way, it is wonderful! Thanks for sharing!
Chris Scheuer says
Your welcome, Anita. Hope it did set up despite the mistake!
Kathy says
I plan on making this jelly soon and I'm already giving it 5 stars since I'm sure it will be a great addition to our party cheese tray.
Question. On one of the images there appears to be a green herb sprinkled on top. Is that parsley or cilantro? Would you recommend to add this to the finish product before serving.
Thanks
Chris Scheuer says
Hi Kathy, I used a bit of finely chopped parsley for garnish. It does add a pretty look but doesn't change the flavor.
Dave says
Between the sugar and the pineapple, there is enough sweet to eliminate any heat even with 3 large peppers. Has anyone modified this recipe to get some heat?
Chris says
Yea, I like this recipe with tripple the habaneros. It's also very good with ghost peppers.
Amanda says
After dicing everything. We weren't able to make the jelly right away and there is quite a bit of juice. Should we drain any of the juice off?
Chris Scheuer says
Yes, I would drain off the juice. Otherwise, you'll have more liquid than what's needed.
Curt McClain says
I didn't drain the juice and while it tastes great, the jelly did not jell.
Amy Marie Hills says
Mine didnt set either, recoiled and added one pack certo we will see if it sets
Danielle says
Did it set up with the extra Certo? Mine didn't set either and I'm debating reboiling with more certo, or adding some gelatin.
Chris Scheuer says
Hi Danielle, occasionally this will happen and I'm really not sure why. I don't think the Certo people know either but they do have a remedy: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
Hope that helps!
Dave says
I put all my ingredients in the food processor to get a fine chop. That produced juice but that liquid would be held by the fruit regardless. I did not drain.
Debra says
Great recipe. Made with 3 habaneros and plenty hot. Used food chopper to chop up used juice and all with no problem setting up. Today I'm making with a milder pepper because my daughter loved it , but had to put it down because to hot for her.
Chris Scheuer says
Thanks so much, Debra! We appreciate you taking the time to share your results!
Patricia says
I have made the jelly twice and it is delicious but it is not as thick as store bought jelly. Is this jelly supposed to be a bit looser than store bought? I followed the directions exactly and poured it into small jars and let it cool down then put them in the refrigerator and even after 2-3 days it is not as thick as store bought.
Chris Scheuer says
Hi Patricia, this jelly is a bit looser than store-bought. I think they use more pectin in theirs but we live that this jelly is not so stiff. If you like yours thicker, you could add a little more pectin. I can't say exactly how much as I haven't tried it.
Dave says
I prefer low or no sugar pectin to the liquid pectin called for in this recipe. My jelly turned out with a full set and not runny.
Chris Scheuer says
Wonderful! Thanks for sharing your results, Dave!
tracie d snyder says
did you use 1 box?
Sara says
Why does these need to be frozen?
Chris Scheuer says
Hi Sara, it doesn't have to be frozen if you are going to use it all within a couple of weeks. Then it will be fine in the refrigerator. Freezing is just a way to keep it for a longer period of time. You could also use the traditional method of canning with a hot water bath.
Theresa Fogarty says
How long will it last on the shelf if you use the lot water bath?
Chris Scheuer says
I haven't made this with a hot water bath so I can't say for sure.
Jolanta says
Can I use canned crashed pineapple instead of fresh one ?
Chris Scheuer says
Yes, just drain it before using.
Rachel Jasso says
I made this and it was delicious and my first time ever making a jelly!! Can I possibly use strawberries instead of pineapple for a batch ?
Chris Scheuer says
Hi Rachel, I'm so happy you had such great results! In answer to your question, jam and jelly making can be a little bit tricky if you try substituting ingredients. Strawberries have more water than pineapple so I couldn't tell you without testing how many to use.
Dave says
Rachel, all fruit has its own level of natural pectin. Strawberries are low in pectin. When I make strawberry jam, I use Sure-Jell low or no sugar pectin along with the specified amount of sugar and it always sets correctly.
Rachel Jasso says
Could I possible use different fruit like strawberries? I didn’t make this recipe and it was amazing! By the way!!
mandie says
how do i sub crystal certo for the liquid for this recipe
Chris Scheuer says
Hi Mandie, you would actually use a different recipe with SureJell. I would check on the Kraft website for this.