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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!
Course Appetizer, Jams & Jellies
Cuisine American
Keyword Easy Pepper Jelly, Pepper Jelly, Pineapple Jalapeño Pepper Jelly
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings 96 1 tablespoon servings
Calories 45 kcal
Author Chris Scheuer

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
US Customary - Metric

Instructions

  1. 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.)

  2. 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.
  3. 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.)
  4. 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.
  5. 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.

  6. 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.

  7. 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.)
  8. 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).
  9. If using the hot water bath method, use sterilized jars and immediately proceed with the water bath canning method.
  10. Jelly may take 24 hours to set completely.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.
Recipe yields 6 8-ounce jars of jelly.

Nutrition Facts
Pineapple Jalapeño Pepper Jelly
Amount Per Serving
Calories 45 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 16mg0%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 20IU0%
Vitamin C 7mg8%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.