Easy, quick, and super delicious!
Recipe :
Sweet Heat in a Jar – Pineapple Jalapeño Pepper Jelly (No Canning Skills Needed!)
Ingredients:
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
Instructions:
Chop the pineapple, red bell pepper, and jalapeños. Wear gloves for safety and remove jalapeño seeds if you want less heat.
In a large heavy-bottomed pot, combine chopped pineapple, red bell pepper, jalapeños, and lemon juice. Stir well.
Add sugar and stir until fully combined.
Bring the mixture to a full rolling boil over medium-high heat, stirring often.
Let it boil for about 5 minutes to blend flavors, stirring frequently.
Stir in the liquid pectin. Bring it back to a full rolling boil and boil exactly 1 minute while stirring constantly.
Remove from heat. Skim off any foam for a clearer jelly.
Immediately ladle hot jelly into warm sterilized jars, leaving ¼ inch headspace. Wipe rims clean and apply lids and bands.
If storing long-term at room temperature, process jars in a boiling water bath for about 10 minutes. For fridge storage, skip this step.
Let jars cool undisturbed for 12–24 hours. Check the seals, label with date, and store in a cool, dark place. Refrigerate after opening.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Servings: About 6–7 half-pint jars (depending on how much it reduces)
Killer on crackers with cream cheese, grilled meats, or even stirred into your breakfast bowl. Sweet, spicy, and a total crowd-pleaser!
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