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Pineapple Jalapeno Jelly

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  • Prep time: 15 minutes

  • Cook time: 20-25 minutes (plus 10 minutes processing time)

  • Cooling time: 24 hours (for a perfect set)

  • Total time: Approx. 1 hour of active work

  • Skill Level: Easy / Beginner

  • Yields: 4 half-pint (8 oz) jars

Ingredients

To ensure the best flavor and texture, we highly recommend using fresh ingredients where specified.

The Produce:

  • 1 large Pineapple: You need 2 cups of finely crushed pineapple. It is best to start with a whole, fresh pineapple for the brightest flavor, but a high-quality, canned crushed pineapple (packed in its own juice, drained well) can work in a pinch.

  • 5-6 fresh Jalapeño Peppers: This yields about 1/2 cup of prepared peppers. We will remove the seeds and ribs to keep the heat manageable.

  • 1/2 cup finely diced Red Bell Pepper (optional, for color): While not strictly necessary, a small amount of red bell pepper adds a beautiful color contrast to the green jalapeños.

The Pantry Staples:

  • 1 1/2 cups Apple Cider Vinegar: The acidity is crucial for both flavor and safety in canning. Cider vinegar adds a subtle fruitiness that white vinegar lacks.

  • 5 cups granulated Sugar: Jelly requires a specific ratio of sugar to fruit/liquid to set properly. Do not attempt to reduce the sugar, or your jelly will be a syrup.

  • 1 pouch (3 oz) Liquid Pectin: We prefer liquid pectin for jelly, as it is stirred in at the end and provides a softer, clearer set than powdered pectin. (Examples: Certo or a store-brand liquid fruit pectin).

  • 1/2 teaspoon Butter: This is an old-fashioned jam-making trick. A small pat of butter significantly reduces foaming as the jelly boils, making it easier to skim and resulting in a clearer product.

Equipment You Will Need

  • Large, heavy-bottomed stockpot or Dutch oven: Do not use a shallow pan, as the jelly will bubble up aggressively.

  • Food processor or sharp knife: For finely crushing the pineapple and mincing the peppers.

  • Rubber spatula: For stirring and scraping down the sides of the pot.

  • Ladle and Canning Funnel: For mess-free filling of the jars.

  • Water Bath Canner (or a very large pot with a rack): Required if you plan to process the jars for long-term pantry storage. If you plan to keep all the jars in the fridge, you can skip this step (but the jelly must still be hot when poured).

  • 4 half-pint (8 oz) Mason jars with new lids and bands.

Step-by-Step Instructions

This recipe relies on rapid boiling. Have all your ingredients measured and ready to go before you turn on the stove.

Phase 1: Prep Work & Sanitizing

  1. Sanitize Jars: Wash your jars, lids, and bands in hot, soapy water. Rinse well. Place the jars on a rack in your water bath canner, cover them with water, and bring to a simmer (not a rolling boil). Keep them hot until ready to fill. Place the flat lids in a small saucepan of hot (not boiling) water to soften the sealing compound.

  2. Prepare the Pineapple: If using a fresh pineapple, core it and cut the flesh into chunks. Place the chunks in a food processor and pulse until the texture is finely crushed and pulpy, but not pureed into juice. You need exactly 2 cups of crushed pineapple.

  3. Prepare the Peppers: Wearing gloves (seriously, do this!), slice the jalapeño stems off. Slice the peppers in half lengthwise. Using a small spoon or paring knife, scrape out all the white membranes and seeds. This removes the majority of the heat. Mince the remaining green pepper flesh very, very finely. You need 1/2 cup of minced jalapeños. (If using the optional red bell pepper, mince it finely as well).

Phase 2: The Cook

  1. Combine Ingredients: In your large stockpot, combine the 2 cups of crushed pineapple, the 1/2 cup of minced jalapeños (and red bell pepper, if using), and the 1/2 cup of apple cider vinegar. Stir well.

  2. Bring to a Boil: Turn the heat to high. Bring the mixture to a full, rolling boil (a boil that cannot be stirred down).

  3. Add Sugar: Add the 5 cups of sugar all at once. Stir constantly with a rubber spatula until the sugar is completely dissolved. The mixture will thin out significantly.

  4. The Hard Boil: Bring the entire mixture back to a hard, rolling boil. Once it is boiling vigorously, set your timer for one full minute. Stir constantly during this minute to prevent scorching. The mixture will foam and rise in the pot (this is where the 1/2 teaspoon of butter helps immensely).

  5. Add Pectin: After one minute of hard boiling, immediately remove the pot from the heat. Stir in the pouch of liquid pectin. Mix thoroughly for one minute.

  6. Skim Foam: If any foam remains on the surface, use a metal spoon to gently skim it off for the clearest jelly.

Phase 3: Canning & Processing

  1. Fill Jars: Remove a hot jar from the canner with a jar lifter, draining the water back into the pot. Place it on a towel on your counter. Using a canning funnel, ladle the hot pineapple-jalapeño jelly into the jar, leaving 1/4 inch of headspace (the space between the top of the jelly and the rim of the jar).

  2. Debubble & Wipe Rims: Run a non-metallic spatula or bubble freer down the inside of the jar to release trapped air. Wipe the rim of the jar with a clean, damp paper towel to remove any sticky residue (which would prevent a seal).

  3. Lid & Band: Remove a flat lid from the hot water and place it centered on the rim. Screw on a metal band until it is “finger-tight” (snug, but not torqued down by a gorilla).

  4. Process: Place the filled jar back onto the rack in the water bath canner. Repeat with the remaining jars. Ensure the water level in the canner is at least one inch above the tops of the jars. Cover the canner and bring the water to a rolling boil.

  5. Timing: Once at a rolling boil, set your timer for 10 minutes (adjust for altitude if you are above 1,000 ft).

  6. Cool Down: After 10 minutes, turn off the heat. Remove the canner lid. Let the jars sit in the hot water for 5 minutes. This allows the jelly inside to settle and reduces the chance of siphoning (jelly leaking out).

  7. Final Cool: Carefully remove the jars using the jar lifter and place them on a folded towel on your counter, spaced an inch apart. Let them cool undisturbed for 24 hours. Do not touch the lids or try to tighten the bands as they cool. You will hear the satisfying “pop” of the lids sealing as the vacuum forms.

After 24 hours, press down on the center of each lid. If it does not flex or pop up and down, it is sealed. Remove the bands, wipe the jars clean, label them, and store them in a cool, dark pantry for up to 1 year. If a jar did not seal (the lid clicks), store it in the refrigerator and use it first.

The Ultimate Serving Suggestion: The Pineapple Jalapeño Cream Cheese Dip

You have made the jelly. Now, what to do with it? This is the classic, iconic way to serve it, and for good reason. It is the ultimate 30-second appetizer.

Ingredients:

  • 1 block (8 oz) full-fat cream cheese, softened slightly

  • 1/2 cup Pineapple Jalapeño Jelly

  • 1 sleeve of buttery crackers (like Ritz or Townhouse)

Instructions:

  1. Place the slightly softened block of cream cheese in the center of a shallow serving dish or platter.

  2. Spoon the Pineapple Jalapeño Jelly over the top of the cream cheese block, letting it drip down the sides.

  3. Arrange the crackers around the base of the cream cheese.

  4. Provide a small spreader knife and let guests serve themselves, spreading a generous amount of both the creamy cheese and the sweet-heat jelly onto a crispy cracker.

(This jelly is also fantastic served over a baked brie, warmed and used as a glaze on grilled pork chops, or stirred into a stir-fry at the very end).

Nutritional Information

Serving Size: 1 tablespoon (approx. 20g)

  • Calories: 55

  • Total Fat: 0g

  • Sodium: 1mg

  • Total Carbohydrates: 14g

    • Sugars: 13g (All from granulated sugar and fruit)

  • Protein: 0g

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