Pineapple Jalapeño Pepper Jelly

Table of Contents

Spiciness Level: Medium (3.5 / 5) — easily adjustable by keeping or discarding seeds and membranes.
Sweetness Level: Medium-High (4 / 5) — standard structure required for pectin setup.
Acidity & Brightness: High (4.5 / 5) — balanced with fresh pineapple juice and pure cider vinegar.
Skill Level: Intermediate (Requires basic water-bath canning safety and pectin management).

Equipment Required

Fresh Pineapple: 3 cups finely diced (or crushed, strained slightly of excess free juice).
Fresh Jalapeño Peppers: 1 ½ cups finely chopped (about 6–8 medium jalapeños). Leave half the seeds for a spicy kick, or seed completely for mild heat.
Red Bell Pepper: ½ cup finely diced (adds a lovely ruby contrast and mild sweetness).
Apple Cider Vinegar (5% acidity): 1 cup (crucial for safe acidity levels during canning).
Unsweetened Pineapple Juice: ¼ cup (for liquid balance).

Granulated White Sugar: 5 cups (Do not reduce; sugar is necessary for full pectin bonding and preservation).
Powdered Fruit Pectin: 1 box (1.75 oz / 49 g, standard regular pectin such as Sure-Jell).
Unsalted Butter: ½ teaspoon (reduces foaming while boiling).

Inspect your canning jars for chips or cracks. Wash jars, lids, and bands in warm, soapy water.
Submerge jars in your large canning kettle filled with hot water. Bring to a low simmer ( $180^\circ\text{F} / 82^\circ\text{C}$ ) and keep them hot until ready to fill.
Place new lids into a heatproof bowl and pour hot water over them to soften the sealing compound.

Finely pulse the pineapple, jalapeños, and red bell pepper in a food processor until evenly minced. Avoid pureeing into liquid; small vegetable chunks create a beautiful suspension within the translucent jelly.
Transfer the minced produce mix into a heavy 6-to-8-quart stockpot. Add the apple cider vinegar and unsweetened pineapple juice.

Whisk the powdered fruit pectin into the pineapple-pepper mixture until completely dissolved.
Stir in the ½ teaspoon of unsalted butter to minimize surface foam during boiling.
Place the stockpot over high heat. Bring the mixture to a full rolling boil—one that cannot be stirred down—stirring constantly with a wooden spoon or silicone spatula.

Once at a rolling boil, dump in all 5 cups of granulated sugar at once.
Stir continuously to dissolve the sugar completely.
Return the stockpot to a hard, vigorous rolling boil over high heat. Once reached, boil hard for exactly 1 minute, continuing to stir to avoid scorching.
Remove the stockpot immediately from the heat source. Skim off any residual surface foam with a metal spoon.

Carefully lift hot jars from the sterilizing bath using jar lifters, draining excess water back into the kettle.
Place a wide-mouth funnel over a jar and ladle hot jelly into the jar, leaving ¼ inch ( $0.6\text{ cm}$ ) of headspace at the top.
Run a non-metallic bubble-remover tool or plastic spatula down the insides of the jar to release trapped air bubbles.
Wipe the rim of the jar thoroughly with a damp paper towel to ensure no sticky residue prevents an airtight seal.
Center a warm lid onto the jar rim and screw the band down until fingertip-tight (do not overtighten).

Place sealed jars upright onto the elevated rack inside the water-bath canner. Ensure water covers jar tops by at least 1 to 2 inches ( $2.5\text{ to }5\text{ cm}$ ).
Cover the kettle with a lid and bring water to a full, rolling boil ( $212^\circ\text{F} / 100^\circ\text{C}$ ).
Process jars at a rolling boil for 10 minutes (adjust for altitude: add 5 minutes for 1,000–3,000 ft, 10 minutes for 3,000–6,000 ft).
Turn off heat, remove lid, and let jars sit in the hot bath for 5 minutes.
Use jar lifters to remove jars without tilting them. Set them upright on a towel-lined countertop undisturbed for 12 to 24 hours.

Unopened Canned Jars: Store in a cool, dark, and dry pantry. Sealed jars maintain peak quality for 12 to 18 months.
Opened Jars: Refrigerate immediately after opening. Consume within 1 month.
Unprocessed / Quick Jam: If skipping the hot water bath, cool jars at room temperature, cap, and keep refrigerated for up to 3 to 4 weeks, or freeze for up to 6 months.

Serving Size: 1 Tablespoon (approx. 20 g)

Servings Per Recipe: ~96 tablespoons (6 half-pint jars)

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