Description
A sweet and spicy jelly made with pineapple and jalapeños, perfect for spreading on toast or serving with cheese.
Ingredients
Scale
- 2 cups diced fresh or canned pineapple (drained)
- 2 cups sliced jalapeños (about 1/4-inch thick)
- 1 tablespoon lemon juice
- 1 cup apple cider vinegar
- 3 cups granulated sugar
- 1 packet (1 oz) fruit pectin (such as Sure-Jell)
- 1/2 teaspoon salt
Instructions
- In a large saucepan or pot, combine the diced pineapple, sliced jalapeños, and apple cider vinegar. Bring to a simmer over medium heat and cook for 5-7 minutes.
- Stir in granulated sugar, lemon juice, and salt, return to a full boil, stirring to dissolve sugar.
- Add the fruit pectin and boil hard for 1-2 minutes while stirring constantly.
- Remove from heat, skim off foam, and let it sit for 5 minutes.
- Ladle hot jelly into sterilized half-pint jars, leaving approximately 1/4-inch headspace.
- Process sealed jars in a boiling water bath for 10 minutes.
- Allow jars to cool completely, then let rest for at least 24 hours before using.
Notes
- Make sure to sterilize jars properly before filling.
- Adjust the level of jalapeños to control heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 25mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg