Jalapeno pineapple jelly.

Karina Alcala Recipe

By Karina Alcala mamade4

This jelly is amazing made with nothing but jalapenos no green peppers here. It is so good with eggs, on toast, pork and chicken. Perfect for dipping crab rangoon or any fried food. My kids loved it and so easy to make. It was a big hit with my husband. You can add mangos instead of pineapple that was my original thought but went with pineapple instead. I have to say this recipe you guys have to try.


Recipe Rating:
 2 Ratings
Serves:
4 -16 oz jars
Prep Time:
Cook Time:

Ingredients

1 lb
fresh jalapenos
1/2
fresh pineapple diced
6 c
sugar
1 3/4 c
apple cider vinegar
2
puches pectin


Directions Step-By-Step

1
Wash and clean your peppers make sure you seed them and take the ribs off. Be sure to wear gloves or else you will regret t later. It's ok if a couple of seeds are still on the peppers. Dice your pine apple into little chunks. In a blender add jalapenos and vinegar blend until they are mush.
2
In a pot add blended mixture with sugar bring to a boil and cook for 10 minutes. make sure to skim of foam so the jelly doesn't get cloudy. take off heat add pineapples cook for another 5 minutes in the last minute of cooking add the two pouches of fruit pectin bring to a boil and boil for about 1 minute turn off heat.
3
Pour jelly in sterilized canning jars with a ladle you don't really need a funnel but you can use one if you need to. Fill to the tip leaving a small space for the lid to pop down. put them in a pot of simmering water and simmer until you can feel the lid has properly sealed. It takes about 2 hours to set and enjoy.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy
  • Comments

  • 1-1 of 1
  • user
    Bethany McGehee the_beloved04 - Oct 26, 2012
    LOVE this! So easy to make. I just threw everything into the pot, boiled away, and canned. LOVE the flavor and how unique and creative possibilities this can lead to! Thanks so much for sharing!