Sweet & Spicy Pineapple Jalapeño Pepper Jelly

• porties: Servings: About 6–7 half
• totale tijd: 19 hours 16 minutes

Ingrediënten

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

1 red bell pepper, finely chopped

1/2 cup finely chopped jalapeño peppers

1/4 cup lemon juice or lime juice

6 cups granulated sugar

1 pouch (about 3 oz) liquid pectin

Instructies

Finely chop the pineapple, red bell pepper, and jalapeños. Remove jalapeño seeds for milder heat if desired.

In a large heavy-bottomed pot, combine the chopped pineapple, red bell pepper, jalapeños, and lemon juice. Stir well.

Add the granulated sugar and stir until fully combined.

Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.

Let it boil for about 5 minutes to blend the flavors.

Stir in the liquid pectin and return the mixture to a full rolling boil.

Boil for exactly 1 minute while stirring constantly.

Remove from heat and skim off any foam from the surface.

Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.

Wipe the rims clean, add lids and bands, and seal.

For shelf storage, process jars in a boiling water bath for about 10 minutes. For refrigerator jelly, simply cool and store in the fridge.

Let the jars cool undisturbed for 12–24 hours before storing.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes