Pineapple Jalapeño Pepper Jelly
User Reviews
5
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Prep Time
25 mins
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Cook Time
11 mins
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Total Time
36 mins
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Servings
96 1 tablespoon servings
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Calories
45 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Pineapple Jalapeño Pepper Jelly
Description
Pineapple Jalapeño Pepper Jelly combines fresh pineapple prepared to drain excess juice, with finely chopped apple and yellow bell pepper, adding sweetness and body. Jalapeño peppers provide a moderate heat level with seeds reserved for adjusting spice. Cooking the mixture to a rolling boil with granulated sugar and white wine vinegar, then adding fruit pectin, produces a well-set jelly.
The jelly captures the tropical fruity flavors with a gentle heat, versatile for spreading on toast, serving with cheese, or glazing meats. Butter added during cooking helps to melt the foam and create a smoother texture. The jelly jars can be sterilized and canned to preserve the contents safely.
Use caution when tasting and adjusting spice levels by sampling a spoonful cooled separately, and consider the optional green food coloring solely for aesthetic purposes.
Ingredients
- 3 cups pineapple cored and peeled, finely chopped, fresh
- 5 cups granulated sugar
- 1 cup white wine vinegar
- 1 cup golden delicious apple or other yellow or green apples, cored, no need to peel (about 1 medium apple, finely chopped
- 1 cup yellow bell pepper seeded, finely chopped, from 1 large pepper
- ½-⅔ cups jalapeno pepper seeds and ribs removed and seeds reserved, finely chopped
- 1 teaspoon butter
- 3 ounces liquid fruit pectin 1 pouch, Certo brand
- 2 tablespoons lemon juice fresh
- 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
- Follow sterilizing instructions carefully if canning using the hot water bath method to ensure safe preservation.
- The recipe yields six 8-ounce jars of jelly.
- Taste a cooled spoonful to adjust spice preference before final cooking steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 961 tablespoon servings
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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