Pineapple Jalapeno Jelly Recipe

Pineapple Jalapeño Pepper Jelly (no canning skills …

WEBMar 25, 2021 · 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 …

1. 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.)
2. 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.
3. 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.)
4. 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.

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Jalapeño Pineapple Jelly Bake. Eat. Repeat.

WEBOct 17, 2014 · In a large pot, combine the peppers and the pineapple with the vinegar, salt and sugar. Bring the mixture to a boil over medium heat …

1. In a food processor fitted with the shredding blade, or with a sharp knife, finely chop the red bell pepper, jalapenos (seeding as many as you like, I seeded 4), and the pineapple. In a large pot, combine the peppers and the pineapple with the vinegar, salt and sugar. Bring the mixture to a boil over medium heat and allow to boil for 10 minutes, stirring constantly.
2. Add the liquid pectin and boil for 1 more minute. Remove the pot from the heat and pour into clean, hot canning jars, leaving 1/4 inch of headspace. Wipe the tops with a damp cloth to remove any stickiness and place a new lid and ring on the jar, making sure not to tighten the ring more than fingertip tight.
3. Place the jars in a boiling water canner and process for 10 minutes, adding additional time depending on your altitude (there’s info for the amount of time to add on the pectin box, I needed to add 5 minutes). After processing, allow the jars to sit undisturbed for 24 hours for the jelly to completely set. Any jars that don’t seal, store in the refrigerator, it should last for up to a month. The sealed jars will be fine for 1-2 years on the shelf.

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