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This sweet and spicy Pineapple Jalapeño Pepper Jelly is as easy as it is delicious! Serve it with cream cheese, on a cheese board, as a dipping sauce, grilling glaze... even on ice cream - expect rave reviews!
After a long, cold (brown) winter, this time of year puts me in the mood for all things green. Beautiful green on green salads, bright, vibrant soups, healthy herb-laden salad dressings, delicious sauces and this fun new Pineapple Jalapeño Pepper Jelly - they're all sights for winter sore eyes.
If this Pineapple Jalapeño Pepper Jelly sounds familiar, you're very astute or perhaps it's that you've already fallen in love with our Pineapple Habanero Pepper Jelly that's been a big reader hit. This new recipe simply replaces the habaneros with jalapenos, the apple cider vinegar with white wine vinegar and the sunshiny, golden glow with a verdant, spring green hue.
Although these pepper jellies are both super easy to put together, you will need to set aside a little time for chopping. You'll need to finely chop one medium size pineapple, a bell pepper, an apple and a handful of jalapeños. That being said, you can cheat a little bit to make things quick and easy. I use the small screen on my Vidalia Chop Wizard to chop up the pepper and apple super quickly.
What's an apple doing in this pepper jelly?
Great question and to answer it we need to talk a bit about pectin. What is pectin? According to Master Class, pectin" is a polysaccharide starch found in the cell walls of fruits and vegetables." So pectin is the ingredient in jams and jellies that helps them to thicken. And although we add pectin to jam and jelly recipes, the amount of natural pectin in a specific fruit is part of what determines how well the final product will "set".
One of the major ingredients in this Pineapple Jalapeño Pepper Jelly is pineapple, which is very low in pectin. Apples, on the other hand, are super high in pectin. So, voila... adding one finely chopped apple to this recipe prevents problems with setting!
Freeze or can with traditional hot water bath
I love having a stash of this delicious Pineapple Jalapeño 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, instead of using 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.
How to use this Pineapple Jalapeño Pepper Jelly
Need a quick, easy and super delicious appetizer? Just spoon this Pineapple Jalapeño 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.
Other ideas for this delicious pepper jelly:
- Serve in a small bowl or pretty jar, along with crackers and cheese. We especially like it with Irish cheddar or 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.
- Serve warm cornbread with butter and a jar of this sweet and spicy pepper jelly.
- Make a grilled ham and cheese with a spread of Pineapple Jalapeño Pepper Jelly between the layers, yum!
- Season salmon with salt and pepper, then add a layer of pepper jelly. Broil until done. Top with chopped cilantro or basil.
- Use it for a salad dressing.
- Mix equal amounts of mayo with this Pineapple Habanero Pepper Jelly for a deliciously creamy, sweet and spicy dipping sauce.
- For a super fun and gourmet PB&J substitute this Pineapple Habanero Pepper Jelly instead of regular jelly!
A great gift!
In addition to all of the above, this pepper jelly makes a really nice gift. Include a log of goat cheese, if desired and a package of nice crackers and you'll have a gift just about anyone would love to receive. We're offering a free printable PDF label (in two sizes) to use for storing or gifting. Just let us know in the comments below if you like the labels and we'll email them to you along with instructions on how to use them.
And, because this Pineapple Jalapeño Pepper Jelly is also a perfect color for the holidays, we're also created a more Christmas-y label for festive gift-giving and entertaining enjoyment. You don't need to ask for it separately, it will be included in the email.
This new pepper jelly is a gorgeous, delicious condiment that will be sure to bring lots of oohs and aahs! I promise, even if you've never made jam or jelly before, you can do this! You'll be shocked when you discover how easy it is!
Café Tips for making this Pineapple Habanero Pepper Jelly
- It’s a good idea to wear gloves when chopping the jalapeños. The oils can make some people's 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. I now keep a box of these disposable gloves on hand.
- 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.
- I use 3-4 drops of green food coloring in this jelly recipe. It gives the jelly a nice vibrant color but feel free to omit it if you want to keep the jelly completely natural.
- 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.
- Jalapeño peppers are not super hot (spicy), ranging from 2,500 to 8,000 range on the Scoville Heat Scale. In comparison, habaneros run 100,00 to 300,000 so you're not dealing with a crazy hot pepper here. That being said, jalapeños can vary in heat intensity from pepper to pepper with the majority of the heat being found in the seeds and core. I use around 8 medium size jalapeños and reserve the seeds/core. After I boil the jelly for 10 minutes, I taste it and then add more peppers or some of the seeds, to taste. It's better to be cautious as you can always add more at this point, but you can’t take away the heat!
- Be sure to drain the pineapple very well. I like to use a fine-mesh strainer to do this without much fuss.
- It’s better not to use a super ripe (on the way out) pineapple for this Pineapple Jalapeño 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. Often people as if they can reduce the sugar in jam/jelly recipes. The answer is two-fold. You can make jam and jelly with low-sugar or even no-sugar pectin but you'll need to follow the directions on the box. Don't try to adjust this recipe, as changing the ratios can result in the jelly not setting properly.
- The jelly won’t look thick enough at first. It needs to cool and will thicken as it sets.
- Sometimes the pineapple and peppers will float to the top of the jar right after being filled. Wait 30 minutes after filling, 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 the jelly 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.
- The navy and white checked ribbon pictured in the post matches perfectly with the (non-Christmas) labels. It comes in a spool of 25 yards and is super inexpensive. This red and white gingham ribbon looks pretty with the Christmas labels.
Thought for the day:
For there is one God,
and one mediator between God and men,
the man Christ Jesus;
Who gave Himself a ransom for all,
to be testified in due time.
1 Timothy 2:5&6
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 your results, adaptations and ideas for variations.
Pineapple Jalapeño Pepper Jelly
Ingredients
- 3 cups finely chopped fresh pineapple, (cored and peeled)
- 5 cups granulated sugar
- 1 cup white wine vinegar
- 1 cup finely chopped golden delicious, or other yellow or green apples, cored, no need to peel (about 1 medium apple)
- 1 cup finely chopped yellow bell pepper from 1 large pepper, seeded
- ½-⅔ cups finely chopped jalapeño peppers, seeds and ribs removed and seeds reserved
- 1 teaspoon butter
- 3 ounces Certo liquid fruit pectin, (1 pouch)
- 2 tablespoons fresh lemon juice
- 4-6 drops green liquid food coloring, optional
Instructions
- Prepare the jars and lids by washing them in hot soapy water or in the dishwasher. You’ll need six 8-ounce jars (or the equivalent) if using other size jars. (If canning this jelly with the hot water bath method, follow instructions for sterilizing jars.)
- Place the finely chopped fresh pineapple in a strainer set over a bowl while you prep the other ingredients. Allow the pineapple to drain while you're prepping the other ingredients.
- Combine the sugar, vinegar, apple, bell pepper, jalapeños, 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.)
- Stir well, then bring the mixture to a full rolling boil (a boil that can’t be stirred down) and cook for 10 minutes. Watch the pot carefully and lower the heat a bit if the bubbling jelly rises near the top.
- Remove a spoonful of the mixture and allow to cool slightly. Taste. If you prefer a spicier jelly, add some of the reserved seeds. Boil for another minute. Taste again and add more seeds, to taste.
- Add the Certo and lemon juice and bring the mixture back to a rolling boil, stirring constantly. Cook for exactly 1 minute, stirring frequently. Add the food coloring, if using, and stir until well combined.
- 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.)
- Cover with lids and allow the jelly to sit at room temperature for 24 hours, then place in the refrigerator (or freezer for longer storage).
- 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.
Notes
Recipe yields 6 8-ounce jars of jelly.
Caety Schmidt says
Hi Chris. Have you ever used Havasu peppers for jelly? They are almost white so I could put red pepper in with them for Christmas.
Anyway I also Have lots of jalapeños in my garden that I can use for the pineapple jalapeño jelly. I would very much appreciate
receiving your label PDF.
Chris Scheuer says
I have not tried Havasu pepper, Caety, but they sound interesting! We will send the labels now. Enjoy!
Jonnie says
I'm trying this recipe today, looks amazing! Can you send me the adorable little label! I'm sending them as gifts and a copy of your beautiful receipt! And what a gorgeous presentation!! Thank you and God bless,
Chris Scheuer says
Thanks, Jonnie! Sending the labels 🙂
Rosemary says
Hello I would love to have the label for the pineapple jalapeño jjelly please
Chris Scheuer says
Sure, Rosemary!
Neva says
Beautiful! Can you send me the labels, please? Also, would canned pineapple work, even for part of the required amount? Thank you!
Chris Scheuer says
Hi Neva, we'll be happy to send the labels. Yes, canned pineapple will work. Just make sure to drain it well.
Linda says
i would love the recipe labels for the pineapple jelly and the raincoast crackers and any other recipe labels you would share
Chris Scheuer says
Hi Linda, we are happy to send the labels for the pineapple jelly and raincoast crackers. We have tons of labels, so it's best if you comment on the post of the label you want so we don't get mixed up! Enjoy!
Shirley Turcotte says
Your recipes always look so inspiring. I would love this for Seasonal gifts. Looking forward to making it this week. Your well designed labels would "top it off"
Chris Scheuer says
Thanks so much, Shirley! We will send the labels.
Carrie says
Your jellies are amazing! Can you please email the .PDF label files for Strawberry Habenero and Pineapple Jalapeno? Bless you!
Chris Scheuer says
Thanks so much, Carrie! Just emailed the labels.
Janet Beatty says
Hi I have tried this recipe and just love it I did two batches and we love it pls send the PDF labels for my jars ty so much for sharing Janet
Chris Scheuer says
Thanks, Janet! We will send the labels now!
Beth Rutherford says
Please send labels for Pineapple Jalapeno Pepper Jelly. Thank you!
Chris Scheuer says
Sure, Beth!
Karen says
Hi Chris
I am planning on making the jalapeno and the habanero jellies, (I have already made your Strawberry Habaenro jelly LOVE IT!} could iI get the labels for these two as well. Also your jars are beautiful I was wondering if you could tell me what brand they are. I live in Canada and I am hoping that I can buy them in the US and have them shipped to me. Thank you
Chris Scheuer says
Hi Karen, the jars are made by a German company called Weck. You can find the taller jars on Amazon: https://amzn.to/3i8br6X
The more round ones you can find here: https://weckjars.com/product/902-deco-jar/
Carmen Routhier says
These two recipes, jams with jalapeño and habanero peppers look so,delicious.
Thank you for the inspiration. This might be a great time for bonding with my wonderful daughter-in-law.
Would you please send me labels for them.
Chris Scheuer says
Great idea, Carmen! We will send the labels now. Enjoy!
JoAnne Rouse says
I'm making the strawberry Habanero jelly today using your recipe. I'm excited to try this.
Thank you also for all of your tips.
PLEASE EMAIL ME THE ADORABLE LABELS on PDF for the STRAWBERRY HABANERO JELLY PER EMAIL.
Chris Scheuer says
Sure, Joanne!
Gail says
I would love to make this for gifts. Would you please sent me the PDF file for the labels.
Chris Scheuer says
Sure, Gail!
Vicki says
Would love these labels.Thanks
Chris Scheuer says
Sure, Vicki!
Graciela Lara-Valverde says
I would love to make the pineapple jalapeño Jelly. Can I double the recipe?
Chris Scheuer says
Hi Graciela, it's best to use two bowls and follow the directions as written if you want to make a double batch.
Lois says
I have just completed my third batch of Mango-Jalapeno Pepper Jelly and now plan to make the Pineapple-Jalapeno Pepper Jelly. May I please have the labels?
May our Lord continue to bless you as He blesses others through you.
Chris Scheuer says
Thank you, Lois! 💕 We will send the labels now!
Lisa says
I would love a copy of the labels!! Thank you!!
Chris Scheuer says
Sure, Lisa!
Sue says
This looks amazing! I would love to have a copy of the labels for gifting! 🙂
Chris Scheuer says
Sure, Sue!
Jeremy Krans says
YUM!
Chris Scheuer says
Thanks, Jeremy!
Juanita Oakes says
I would love the labels! Thanks again
Juanita
Chris Scheuer says
We're happy to send them Juanita!
Kim Jackson says
I’d love a copy of the labels please 🥰
Chris Scheuer says
Sure, Kim!
Bonnie Thomson says
Dear Chris, i would love the gift labels for gift giving. Thanks so much, love your recipes.
Chris Scheuer says
We're happy to send them, Bonnie!
Peggy Valletta says
Chris, I would love the labels!
Chris Scheuer says
Sure, Peggy!
Peggy says
My jelly didn’t thicken enough after sitting for over 24 hours. Is there anything I can do at this point?
I’m ready to pour back out of jars and add a little more pectin?
Chris Scheuer says
Hi Peggy, I'm sorry you had trouble with this recipe. It's hard to say what went wrong without having been there in the kitchen with you. Adding more pectin may not help at this point. I would probably put it back in the pot and cook it until it thickens a bit. It will get thicker as it cools so don't cook it too much.
Peggy says
Thanks, Chris. It has thickened some since I put it in the refrigerator. I will just give it some time and then see what happens.
Melinda says
Hi Chris!
I would luv to use your labels for gifting!
Thanks,
Melinda😁
Chris Scheuer says
Sure, Melinda!
Shirley Basso says
Love the vibrant green!! Would love to have the labels, thank you!
Chris Scheuer says
Sure, Shirley!
Catherine says
This looks wonderful! I’m so excited to make this. Can you please send me the pdf file for the labels? Thank you in advance.
Chris Scheuer says
Sure, Catherine! Enjoy!
Michelle says
This looks amazing!!! I love all of your recipes!!! Can you please send me the printable label templates? Thank you !
Chris Scheuer says
Thanks, Michelle! We will send the labels now!