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Jars of golden homemade jelly with paper lids tied with red-and-white twine, beside a halved orange

Pineapple Pepper Jelly

A golden sweet-heat jelly of crushed pineapple, red bell pepper and jalapeño, set with pectin and processed in a water bath for shelf-stable jars.
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Prep Time 15 minutes
Cook Time 15 minutes
Processing Time 10 minutes
Total Time 40 minutes
Servings: 5 half-pint (8 oz) jars
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cans crushed pineapple in juice 20 oz / 567 g each, undrained
  • ½ cup finely minced red bell pepper about 1 medium pepper
  • ⅓ cup finely minced jalapeño peppers about 3; seeds in for more heat
  • ¼ cup apple cider vinegar 5% acidity
  • 1 package regular powdered fruit pectin 1.75 oz / 49 g
  • ½ teaspoon unsalted butter optional, reduces foaming
  • 4½ cups granulated sugar 900 g

Method
 

  1. Heat the water-bath canner; wash five half-pint jars and keep them hot. Keep new lids in hot (not boiling) water.
  2. In a large heavy pot, combine pineapple with juice, both peppers, vinegar, pectin and butter.
  3. Bring to a full rolling boil over high heat, stirring constantly.
  4. Add all the sugar, return to a rolling boil, and boil hard exactly 1 minute, stirring. Remove from heat and skim foam.
  5. Rest 5 minutes, stirring twice, so the pepper pieces stay suspended.
  6. Ladle into hot jars leaving ¼-inch headspace; wipe rims, apply lids, screw bands fingertip-tight.
  7. Process in boiling water (jars covered by at least 1 inch) for 10 minutes at sea level; add 5 minutes at 1,001–6,000 ft altitude.
  8. Rest jars 5 minutes in the canner, remove, and cool undisturbed 12–24 hours. Check seals before storing.

Notes

Refrigerator version: skip processing; refrigerate up to 3 weeks or freeze up to 3 months.
Wear gloves when mincing jalapeños, and do not reduce the sugar — it is structural for the set and safe acidity.
Never double a pectin jelly batch; make two batches instead.
Unsealed jars: refrigerate immediately and use within 3 weeks.
Sealed jars keep up to 1 year in a cool, dark cupboard; refrigerate after opening.