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Jar of sweet heat pineapple jalapeño pepper jelly with visible pineapple chunks

Sweet Heat Pineapple Jalapeño Pepper Jelly

A cozy, bright spread that wakes up toast and cheese boards with a delightful mix of sweet pineapple and mildly spicy jalapeño.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 half-pint jars
Course: Condiment, Spread
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups finely chopped fresh pineapple Use ripe pineapple for better sweetness.
  • 1 piece red bell pepper, finely diced
  • 1/2 cup finely chopped jalapeños, seeds removed Remove jalapeño seeds to control heat.
  • 1/4 cup fresh lemon or lime juice Fresh lemon = brighter flavor.
  • 6 cups granulated sugar
  • 1 pouch (3 oz) liquid pectin

Method
 

Preparation
  1. Finely chop the pineapple, red bell pepper, and jalapeños; the finer they are, the prettier the jelly looks.
  2. Add the pineapple, bell pepper, jalapeños, and lemon or lime juice to a large saucepan and stir to combine.
  3. Stir in the sugar, and bring the mixture up over medium-high heat until it reaches a full rolling boil.
  4. Once boiling, quickly stir in the liquid pectin, then return to a full boil while stirring constantly.
  5. Continue boiling for 1 minute; you'll notice the texture thicken and glossy edges form. That’s your cue it’s done.
  6. Remove from heat, skim any foam with a spoon, and ladle the hot jelly into sterilized jars leaving about 1/4 inch headspace.
  7. Seal and process in a boiling water bath for 10 minutes if you’re canning; otherwise let cool to room temperature and store in the fridge.

Notes

For a helpful pairing, spoon a scoop onto warm grilled chicken. Use a food processor for quick, consistent chopping. If your jelly separates, reheat gently and whisk in a little more pectin or a teaspoon of butter to reduce foaming. Add a splash of ginger syrup or chopped cilantro for a fresh twist.