Pineapple Pepper Jelly

Pineapple Pepper Jelly

How to Make It, Can It, and Enjoy It

Before we get into the recipe, let me share a few of my favorite ways to enjoy this delicious pineapple pepper jelly:

1. As a glaze for Asian-inspired stir-fries. We usually use it with chicken, but it’s just as good with beef or pork.
2. As a dipping sauce for egg rolls, spring rolls, fried wontons, and similar snacks.
3. On a classic peanut butter and jelly sandwich—it’s surprisingly amazing.
4. Brushed onto meat on the grill for a sweet-and-spicy finish.
5. A holiday favorite:
   Soften an 8-ounce block of cream cheese and mash it with a fork until smooth. Mix in about half a jar of the jelly and stir until well blended. Taste and add more jelly if desired. Serve with fresh vegetables, crackers, or cheese—this appetizer always disappears fast at gatherings.

About the Pineapple Juice

When I have fresh pineapples to can, I save the peels and cores. After canning the fruit, I boil the peels and cores and use the strained juice to make this jelly.

That said, you can absolutely use store-bought pineapple juice, and the jelly turns out just as delicious.

Ingredients

• 5 cups pineapple juice
• 7 cups sugar
• Pectin: 1 box plus 1 extra tablespoon

  (I used to use only one box of pectin, but lately I’ve found that jams and jellies set better with a little extra. You can use just one box if you prefer, but I recommend adding the extra tablespoon. If using bulk pectin, this equals about 7 tablespoons.)

• 1/2 cup finely diced pineapple
• 2 cups finely diced red bell peppers
• 2 cups finely diced jalapeño peppers

You can also check doneness by temperature—the jelly should reach 220°F (104°C) while cooking.

According to the National Center for Home Food Preservation:

“Jelly is done at 220°F, which is 8°F above the boiling point of water at sea level. For every 1,000 feet above sea level, subtract 2°F. For example, at 1,000 feet the jelly is done at 218°F; at 2,000 feet, 216°F.”

Directions

1. In a small bowl, mix 1/4 cup of the sugar with the pectin.
2. Pour the pineapple juice into a large pot.
3. Add the diced peppers and pineapple.
4. Stir in the sugar–pectin mixture.
5. Bring the mixture to a full rolling boil.
6. Add the remaining sugar and return to a full rolling boil.
7. Boil hard for 1 minute, stirring constantly.

Preparing the Jars

While the jelly is cooking, heat water in your water-bath canner. Add a splash of vinegar or about 1/8 teaspoon cream of tartar to the water to prevent cloudy jars. Keep the jars hot in the water (filled with water) until ready to use.

When ready to fill, carefully empty the jars and immediately fill them with hot jelly, leaving 1/4 inch headspace.

8. Wipe the jar rims with a damp paper towel.
9. Place the flat lid on each jar and screw on the band to fingertip tight (tighten until resistance is felt, then just a bit more).
10. Place jars into the water-bath canner, ensuring water covers the jars by at least 1 inch.
11. Bring to a boil and process for 5 minutes.
12. Turn off the heat and let jars sit in the hot water for another 5 minutes.
13. Remove jars using canning tongs and place them on a clean towel.
14. Let jars sit undisturbed for several hours.

You’ll soon hear the wonderful “ping” that means the jars are sealing—or a satisfying “pop” if you’re using specialty lids. Either way, it never gets old!