Pineapple Jalapeno Jelly

Pineapple Jalapeno Jelly Recipe

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Sandi Morris


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★★★★★ 1 vote

3.5 pint jars
1 Hr
5 Min


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3 c
pineapple juice from 2 ripe pineapples
jalapeno peppers, finely ground
6 1/2 c
1 pkg
certo (6oz)

How to Make Pineapple Jalapeno Jelly


  • 1BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
  • 2Drain jars well before filling.
  • 3Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
  • 4Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
  • 5Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
  • 6Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
  • 7Add finely ground peppers to juice.
  • 8Stir sugar into juice in saucepot.
  • 9Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • 10Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
  • 11Remove from heat & skim off any foam with metal spoon.
  • 12Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
  • 13Cover with two-piece lids.
  • 14Screw bands on finger tight.
  • 15Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
  • 16Cover; bring water to gentle boil & process 5 minutes.
  • 17Remove jars and place upright on a towel to cool completely.
  • 18After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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About Pineapple Jalapeno Jelly

Course/Dish: Jams & Jellies
Other Tag: Quick & Easy

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