Jalapeno pineapple jelly.

Karina Alcala


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.

★★★★★ 2 votes
4 -16 oz jars
20 Min
15 Min


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


1Wash 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.
2In 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.
3Pour 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