Easy Pineapple Jalapeño Jelly Recipe (Sweet, Spicy & Simple)

• hidangan: 6 servings
• masa aktif: 20 minutes
• jumlah masa: 12 hours 35 minutes

Bahan-bahan

1 medium pineapple (peeled and finely chopped (about 2 cups crushed)

1 red bell pepper (finely chopped)

1/2 cup jalapeño peppers (finely chopped)

1/4 cup lemon juice

6 cups granulated sugar

1 pouch (3 oz) liquid pectin

Arahan

First things first, safety! Put on gloves before handling the jalapeños. Finely chop your pineapple, red bell pepper, and jalapeños. For a milder jelly, remove all the seeds and white membranes from the jalapeños. For more heat, leave some in. Aim for a uniform dice.

In a large pot, combine the chopped pineapple, red bell pepper, jalapeños, and lemon juice. Stir well. Pour in all the sugar and stir again until it resembles a slushy mixture and the sugar begins to dissolve. Turn the heat to medium-high and bring the mixture to a full rolling boil (a boil that doesn't stop when stirred), stirring frequently.

Once you reach a full rolling boil, pour in the entire pouch of liquid pectin. Stir constantly to incorporate it fully. Bring the mixture back to a hard boil and boil for exactly one minute.

Remove the pot from the heat. If desired, gently skim any foam off the surface with a spoon for a clearer jelly. Carefully ladle the hot jelly into your warm, sterilized jars, leaving about ¼-inch of headspace at the top.

Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Screw on the lids until fingertip-tight. Place the jars on a towel on your counter and let them cool, undisturbed, for 12 to 24 hours until you hear the lids 'pop' indicating they have sealed.

Pemakanan

• Saiz Hidangan: 1 tablespoon
• Kalori: 50 kcal
• Natrium: 5 mg
• Jumlah Karbohidrat: 13 g
• Jumlah Gula: 13 g