Pineapple Jalapeño Pepper Jelly

A delightful blend of sweet and spicy, this Pineapple Jalapeño Pepper Jelly elevates meals, snacks, and cheese platters with its unique flavor.

Scale

1 medium pineapple, peeled and finely chopped (or about 2 cups crushed pineapple)
1 red bell pepper, finely chopped
½ cup finely chopped jalapeño peppers (remove seeds for milder, keep some for more heat)
¼ cup lemon juice (or lime juice)
6 cups granulated sugar
1 pouch (about 3 oz) liquid pectin

Chop the pineapple, red bell pepper, and jalapeños. Wear gloves if you plan to handle jalapeños, adjusting seeds for desired spiciness.
In a large heavy-bottomed pot, combine the chopped pineapple, red bell pepper, jalapeños, and lemon juice. Stir well to combine all ingredients.
Add the sugar to the mixture and mix until fully blended.
Bring the mixture to a full rolling boil over medium-high heat, stirring often. Allow it to boil for about 5 minutes.
Stir in the liquid pectin. Return to a rolling boil and let it boil exactly 1 minute while stirring constantly.
Remove the pot from the heat. Skim off any foam that might have formed and ladle the jelly into warm sterilized jars, leaving about a ¼ inch headspace.
Wipe the rims of the jars, apply lids and bands. Process in a boiling water bath for 10 minutes for shelf storage or refrigerate.
Allow the jars to cool for 12–24 hours. Once cooled, check the seals, label the jars, and store them properly. Remember to refrigerate after opening.

Can be used with whole-grain crackers or as a glaze for grilled meats. Offers a unique twist to traditional jelly.

Keywords: jelly, pepper jelly, pineapple, jalapeño, canning, condiment

Find it online: https://alexandrarecipes.com/pineapple-jalapeno-pepper-jelly/