Ingredients
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
Instructions
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.
Prep Time: 20 minutes | Cooking Time: 15 minutes | 35 minutes ( + Cooling Time )
Kcal: 50 kcal per serving | Servings: 6 half-pint jars
