Ingredients:
- 2 cups finely chopped fresh pineapple (or crushed pineapple, well drained)
- 1 red bell pepper, finely diced
- 1½ cups finely chopped jalapeños (remove seeds for mild heat, keep some for extra spice)
- 1¼ cups fresh lemon or lime juice
- 6 cups granulated sugar
- 1 pouch (3 oz) liquid pectin
Instructions:
1. Prepare the Jars
Sterilize canning jars and lids according to safe canning guidelines. Keep jars warm until ready to fill.
2. Cook the Mixture
In a large heavy-bottomed pot, combine pineapple, red bell pepper, jalapeños, and lemon or lime juice. Stir in the sugar and bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
3. Add the Pectin
Once boiling, stir in the liquid pectin. Return to a rolling boil and cook for 1 to 2 minutes, stirring continuously. The mixture should thicken slightly.
4. Skim and Fill
Remove from heat and skim off any foam from the surface. Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace.
5. Seal and Process
Wipe jar rims clean, apply lids, and tighten bands. Process in a boiling water bath for 10 minutes. Remove and let cool completely. Lids should seal as they cool.
6. Set and Store
Allow jars to sit undisturbed for 12 to 24 hours. Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening.
Serving Ideas
Spoon over softened cream cheese with crackers for an easy appetizer.
Use as a glaze for grilled chicken, shrimp, or pork.
Spread on sandwiches or burgers for a sweet-spicy kick.