Pineapple Jalapeno Jelly

★★★★★ 1 Review
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By Sandi Morris
from Apache Junction, AZ

I found just found this recipe and thought it was worth saving. Post a note if you try it.

serves 3.5 pint jars
prep time 1 Hr
cook time 5 Min


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

How To Make

  • 1
    BRING 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.
  • 2
    Drain jars well before filling.
  • 3
    Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
  • 4
    Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
  • 5
    Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
  • 6
    Measure 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.
  • 7
    Add finely ground peppers to juice.
  • 8
    Stir sugar into juice in saucepot.
  • 9
    Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • 10
    Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
  • 11
    Remove from heat & skim off any foam with metal spoon.
  • 12
    Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
  • 13
    Cover with two-piece lids.
  • 14
    Screw bands on finger tight.
  • 15
    Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
  • 16
    Cover; bring water to gentle boil & process 5 minutes.
  • 17
    Remove jars and place upright on a towel to cool completely.
  • 18
    After 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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