Step 1: Prepare the Jalapeños

Wear food-safe gloves while handling the peppers.

Remove the stems.

For the milder portion, remove the seeds and pale interior membranes before finely mincing the peppers.

For additional heat, leave some seeds and membranes in the remaining jalapeños.

Finely mince enough peppers to make:

• 1/2 cup seeded jalapeños
• 1/4 cup hotter jalapeños with some seeds retained

Keep the pieces small so they’re distributed throughout the finished jelly.

Important Jalapeño Handling Tip

Capsaicin—the compound responsible for chile heat—can remain on your hands.

Avoid touching your eyes, nose, or face while preparing the peppers.

Gloves are strongly recommended.

Wash your hands, knife, cutting board, and other equipment thoroughly afterward.

Step 2: Drain the Crushed Pineapple

Measure the crushed pineapple after draining it thoroughly.

Press away excess juice if necessary.

You want 1 cup well-drained crushed pineapple.

This gives the jelly pineapple texture without introducing unnecessary extra liquid.

Step 3: Combine the Tropical Fruit Mixture 🍍🥥

Choose a large, deep saucepan.

Add:

• 2 cups pineapple juice
• 1 cup well-drained crushed pineapple
• 1/2 cup seeded minced jalapeños
• 1/4 cup minced jalapeños with some seeds
• 1/4 cup fresh lime juice
• 1/2 cup unsweetened coconut milk
• 1/4 teaspoon salt

Stir thoroughly.

Why Use a Large Saucepan?

Jelly mixtures can rise considerably once they reach a vigorous boil.

Using a saucepan that seems much larger than the initial volume gives the bubbling mixture room to expand and makes stirring safer.

Avoid using a pan that’s filled close to the top.

Step 4: Add the Sugar

Add 4 1/2 cups granulated sugar.

Stir until the sugar is evenly incorporated throughout the pineapple mixture.

Step 5: Bring to a Full Rolling Boil

Place the saucepan over medium-high heat.

Cook while stirring frequently.

Bring the mixture to a full rolling boil.

A full rolling boil means the mixture continues bubbling vigorously even while you’re stirring it.

Don’t begin the final pectin timing while the mixture is only gently simmering.

Step 6: Add the Liquid Pectin

Once you’ve reached the rolling boil, pour in the entire 3-ounce pouch of liquid pectin.

Stir constantly.

Step 7: Return to a Hard Boil

Continue heating until the mixture returns to a full rolling boil.

Once it does, boil hard for approximately 1 minute, stirring constantly.

Watch the pan carefully because the mixture will be extremely hot and can bubble vigorously.

Step 8: Remove from the Heat

After the hard-boil period, remove the saucepan from the burner.

Don’t continue cooking unnecessarily.

Step 9: Add the Coconut and Vanilla Extracts

Stir in:

• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract

Adding the extracts after removing the saucepan from direct heat helps preserve more of their aromatic character.

Step 10: Remove Excess Foam

If foam has accumulated across the surface, skim it away carefully with a clean spoon.

A little foam won’t ruin the jelly, but removing it can create a cleaner-looking finished product.

Step 11: Transfer to Clean Containers

Carefully ladle the hot jelly mixture into clean, heat-safe containers suitable for refrigerated storage.

Leave enough room at the top, especially if you plan to freeze some of the jelly later.

Avoid thermal shock by making sure your containers are appropriate for hot contents.

Step 12: Let the Jelly Cool

Allow the containers to cool before covering and refrigerating according to safe food-handling practices.

The jelly will continue thickening as it cools.

Don’t judge the final consistency while it’s still hot.

Step 13: Refrigerate

Once cooled, cover tightly and refrigerate.

For the best texture, allow the jelly plenty of time to chill and set before serving.