Pineapple Jalapeño Pepper Jelly
This sweet and spicy Pineapple Jalapeño Pepper Jelly is as easy as it is delicious! Serve it with cream cheese, on a cheeseboard, as a dipping sauce, grilling glaze... even on ice cream - expect rave reviews!
Servings: 96 1 tablespoon servings
Calories: 45kcal
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
See Café Tips above in the post for more detailed instructions and tips.
Recipe yields 6 8-ounce jars of jelly.
Recipe yields 6 8-ounce jars of jelly.
Nutrition
Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 16mg | Fiber: 1g | Sugar: 11g | Vitamin A: 20IU | Vitamin C: 7mg | Calcium: 1mg | Iron: 1mg