Preparation Time: 20 minutes
Cooking Time: 20 minutes
Processing Time: 10 minutes
Total Time: 50 minutes
Difficulty Level: Easy
Yield: 5 half-pint jars
Ingredients
- 3 cups fresh pineapple, finely crushed
- 1 cup red bell pepper, finely chopped
- 1 cup yellow bell pepper, finely chopped
- 2 to 3 jalapeño peppers, finely minced
- 6 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 ounces) powdered fruit pectin
- 1/2 cup water
Equipment Needed
- Large saucepan or preserving pot
- Wooden spoon
- Measuring cups and spoons
- Food processor (optional)
- Canning jars with lids and bands
- Water bath canner or large stockpot
- Jar lifter
- Funnel
Ingredient Notes
Pineapple
Fresh pineapple provides the best flavor and natural sweetness. Finely crushing the fruit helps distribute the flavor evenly throughout the jelly.
Bell Peppers
Red and yellow bell peppers add sweetness, color, and texture without overpowering the pineapple.
Jalapeños
Adjust the amount according to your preferred spice level. Remove the seeds for milder heat or leave some in for a spicier jelly.
Pectin
Powdered fruit pectin ensures the jelly sets properly and develops a smooth consistency.
Instructions
Step 1: Prepare the Ingredients
Wash all produce thoroughly. Peel and core the pineapple, then finely crush it. Remove the stems and seeds from the bell peppers and chop them finely. Mince the jalapeños.
For a smoother jelly, pulse the pineapple and peppers briefly in a food processor. Avoid over-processing, as some texture is desirable.
Step 2: Prepare the Jars
Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly.
Place jars in simmering water to keep them hot until ready to fill. Follow the manufacturer’s instructions for preparing lids.
Step 3: Combine Fruit and Peppers
In a large preserving pot, combine:
- Crushed pineapple
- Chopped bell peppers
- Minced jalapeños
- Lemon juice
- Water
Stir well and place over medium-high heat.
Step 4: Add the Pectin
Gradually stir in the powdered pectin. Mix continuously to prevent lumps from forming.
Bring the mixture to a full rolling boil that cannot be stirred down.
Step 5: Add Sugar
Once boiling, add all the sugar at once.
Stir constantly until the sugar dissolves completely. Return the mixture to a vigorous rolling boil.
Boil for exactly 1 minute while stirring continuously.
Step 6: Test the Jelly
Remove the pot from the heat.
Skim off any foam from the surface using a spoon.
To test consistency, place a small amount on a chilled plate and let it cool for a minute. The jelly should wrinkle slightly when pushed with a finger.
Step 7: Fill the Jars
Using a funnel, carefully ladle the hot jelly into prepared jars.
Leave approximately 1/4 inch headspace at the top.
Wipe the jar rims clean with a damp cloth and apply lids and bands until fingertip tight.
Step 8: Process the Jars
Place the filled jars into a boiling water bath canner.
Process for 10 minutes, adjusting for altitude if necessary.
Remove jars carefully and place them on a towel-lined surface.
Allow the jars to cool undisturbed for 12 to 24 hours.
Step 9: Check the Seal
After cooling, press the center of each lid.
A properly sealed lid will not flex up and down.
Store sealed jars in a cool, dark location.
Serving Suggestions
Pineapple Pepper Jelly is incredibly versatile. Try serving it:
- Over cream cheese with crackers
- As a glaze for grilled chicken
- With roasted pork tenderloin
- On burgers and sandwiches
- Mixed into salad dressings
- As a topping for baked brie
- With shrimp or fish dishes
- Spread on biscuits or toast
Storage Tips
Refrigerator
Once opened, refrigerate and use within 3 weeks.
Pantry
Properly sealed jars can be stored in a cool, dark pantry for up to 12 months.
Freezer
The jelly can also be frozen in freezer-safe containers for up to 1 year.
Tips for Success
- Use ripe pineapple for maximum sweetness.
- Finely chop peppers for an even texture.
- Measure ingredients accurately.
- Do not reduce the sugar, as it helps with preservation and setting.
- Use fresh pectin for reliable results.
- Stir constantly during boiling to prevent scorching.
Variations
Extra Spicy Version
Add one finely chopped habanero pepper for additional heat.
Tropical Blend
Replace part of the pineapple with mango for a tropical twist.
Mild Version
Use only bell peppers and omit jalapeños.
Smoky Pepper Jelly
Add a small amount of roasted poblano pepper for a subtle smoky flavor.
Frequently Asked Questions
Why didn’t my jelly set?
Insufficient boiling time, expired pectin, or inaccurate measurements can prevent proper setting. If needed, the jelly can be reprocessed with additional pectin.
Can I use canned pineapple?
Yes. Drain thoroughly before measuring to avoid excess liquid.
Is Pineapple Pepper Jelly very spicy?
The spice level is moderate. You can easily adjust the heat by increasing or decreasing the amount of jalapeños.
Nutrition Information
Serving Size: 1 tablespoon
Approximate Nutrition Per Serving
- Calories: 45
- Carbohydrates: 12g
- Sugar: 11g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Fiber: 0.2g
- Sodium: 1mg
- Potassium: 18mg