Sweet and Spicy Pineapple Jalapeno Jelly
This sweet and spicy pineapple jalapeno jelly recipe is an easy recipe and results in such a delightful and delicious jelly. The pineapple jalapeno jelly is so wonderful to serve at any get-together. Pair it with cream cheese and crackers and no one can resist!
It can also be used as a delicious glaze on different meats, such as chicken and pork chops.
Sweet and spicy is such a great flavor combination! It delights your taste buds in the most wonderful way. This jelly uses fresh ingredients and can be made very quickly!
Homemade jelly is such a great gift, especially this yummy pepper fruity jelly that can be used in so many delicious ways!
Ingredients for Pineapple Jalapeno Jelly
- 2 cups Pineapple: chopped in food processor or blender
- 1 Bell Pepper: Green, Red, orange, or yellow bell peppers, finely chopped. I cut up pieces of red, orange and yellow to make about one bell pepper to add more color
- 1 cup Hot Peppers: Use peppers of your choice, finally chopped. I used about 4 to 5 jalapenos
- 1 cup Apple Cider Vinegar
- 1 package Powdered Pectin
- 5 cups White Sugar
Detailed Steps to Make Pineapple Jalapeno Jelly
First cut up the pineapple.
Finely chop the pineapple and peppers in a food processor. If you touch the inside of the hot peppers, wear gloves. This jalapeno corer works great! Add all of the chopped ingredients to a large pot.
Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly.
Add the 5 cups of sugar. I usually measure the 5 cups of sugar into a bowl and have it ready to add. Stir well, bring back to a full boil and boil for 1 minute.
Remove from heat and skim off foam. Ladle the hot jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
Wipe the rim of the jar with a damp rag, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a hard boil for 10 minutes. I use the Ball electric water bath canner and love it.
Remove the hot jars from the hot water bath after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
Enjoy!
Enjoy this sweet and spicy pineapple jalapeno jelly on cream cheese and crackers or on hamburgers and hotdogs. It can also be used as a glaze on any kind of meat, such as chicken or pork. The sweet heat of the jelly is delicious!
The hot pepper jelly can also be used as a spicy jelly on biscuits or eggs for breakfast.
Try my peach pepper jelly and blueberry jalapeno jelly recipes!
See my website at www.HawkPointHomestead.com for more of my other jellies including my dandelion jelly recipe, redbud jelly recipe, lilac jelly recipe, peony jell, red clover jelly, daylily jelly and apple blossom recipe. I recently added my rose jelly made from rose petals.
Also for my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
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Pineapple Jalapeno Jelly Recipe
This sweet and spicy pineapple jalapeno jelly recipe is an easy recipe and results in such a delightful and delicious jelly. The pineapple jalapeno jelly is so wonderful to serve at any get-together. Pair it with cream cheese and crackers and no one can resist!
Ingredients
- 2 cups Pineapple: Chopped
- 1 Bell Pepper: Red, orange, or yellow, finely chopped
- 1 cup Hot Peppers: Use peppers of your choice, I used 5 jalapeno
- 1 cup Apple Cider Vinegar
- 1 package Powdered Pectin
- 5 cups White Sugar
Instructions
1. Cut up the pineapple
2. Finely chop the pineapple, and peppers in a food processor.
3. Add these ingredients to a large pot.
4. Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly.
5. Add the sugar, stir well, bring back to a full boil and boil for 1 minute.
6. Remove from heat and skim off foam. Ladle the pineapple jalapeno jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
7. Wipe the rims of the jars, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.
8. Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
Wish you American folks would use weight (imperial or metric) as its sooooo awkward when doing batches, having to convert cups.
It really isn’t accurate.
So it’s 5 to 6 ½ pints, not 2½ to three pints!
The recipe produces 5 to 6 half pint jars, as stated