Pineapple Pepper Jelly
Sweet, tangy, and irresistibly spicy, this Pineapple Pepper Jelly is the perfect balance of tropical flavor and fiery heat. Crafted with fresh pineapple, vibrant red and green bell peppers, and a kick of jalapeños, this jelly is a unique condiment that elevates everything it touches. The addition of apple cider vinegar and a hint of salt enhances the complexity, while liquid pectin ensures a perfectly smooth, spreadable consistency. Ready in just 40 minutes, this small-batch jelly can be preserved to enjoy year-round. Spread it over cream cheese for an easy appetizer, use it as a glaze for meats, or add a spoonful to sandwiches for a zesty twist. Ideal for canning enthusiasts and flavor seekers, this Pineapple Pepper Jelly is a must-try for anyone who loves sweet-and-spicy pairings.
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Recipe Information
Ingredients
- 2 cups Fresh pineapple (finely chopped or crushed)
- 1 cup Red bell pepper (finely chopped)
- 1 cup Green bell pepper (finely chopped)
- 2 Jalapeño peppers (seeded and finely minced)
- 4 cups White granulated sugar
- 1 cup Apple cider vinegar
- 1 packet Liquid pectin
- 0.25 teaspoons Salt
Instructions
In a large, heavy-bottomed pot, combine the chopped pineapple, red bell pepper, green bell pepper, and jalapeños.
Add the sugar, apple cider vinegar, and salt to the pot. Stir well to combine all the ingredients.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning.
Once boiling, reduce the heat to medium and allow the mixture to simmer for about 10 minutes, continuing to stir occasionally.
Stir in the liquid pectin and return the mixture to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove the pot from heat and skim off any foam that may have formed on the surface.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean, damp cloth and seal with lids and bands.
Process the jars in a boiling water bath for 10 minutes to properly can the jelly.
Remove the jars from the water bath and allow them to cool completely at room temperature. Check that the lids have sealed properly before storing.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 879.5 g | 320% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 857.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
