Sweet & Spicy Pineapple Jalapeño Pepper Jelly

Ingredients:

1 fresh pineapple, peeled and finely diced (yields about 2 cups crushed fruit)

1 red bell pepper, finely diced

1/2 cup jalapeño peppers, finely chopped (seeds removed for milder heat, if desired)

1/4 cup freshly squeezed lemon juice or lime juice

6 cups white granulated sugar

1 packet (approximately 3 oz) liquid fruit pectin

Prep the ingredients

Finely dice the pineapple, red bell pepper, and jalapeños. If you prefer less heat, remove the seeds from the jalapeños before chopping.

Combine the base mixture

In a large, heavy-bottomed pot, add the pineapple, red bell pepper, jalapeños, and lemon (or lime) juice. Stir until everything is evenly mixed.

Add sugar

Pour in the granulated sugar and stir thoroughly until well incorporated.

Bring to a boil

Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring often to prevent sticking.

Cook to develop flavor

Allow the mixture to boil for about 5 minutes so the flavors can meld together.

Incorporate pectin

Stir in the liquid pectin, then bring the mixture back to a strong rolling boil.

Boil briefly

Continue boiling for exactly 1 minute, stirring constantly to ensure even consistency.

Remove from heat

Take the pot off the heat and skim off any foam that forms on the surface.

Fill the jars

Carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top.

Seal the jars

Clean the jar rims, place the lids on top, and screw on the bands until secure.

Process or refrigerate

For shelf storage: place jars in a boiling water bath for about 10 minutes.

For refrigerator use: let the jars cool and store them in the fridge.

Cool and set

Let the jars sit undisturbed at room temperature for 12–24 hours to fully set before storing.