Making Pineapple Jalapeño Pepper Jelly involves a few precise steps, and following them closely will help ensure a properly set, well-balanced jelly.

Step 1: Prep the Pineapple

Peel, core, and finely chop the fresh pineapple, collecting any juices as you work.

Step 2: Combine the Base Ingredients

Place the pineapple and its juices into a large, heavy-bottomed saucepan or Dutch oven.

Step 3: Add the Remaining Ingredients

Stir in the minced jalapeños, lime juice, lime zest, honey, kosher salt, and crushed red pepper flakes if using.

Step 4: Simmer Gently

Bring the mixture to a gentle simmer over medium heat, stirring frequently.

Step 5: Prepare the Pectin

In a small bowl, whisk the powdered pectin with 1/4 cup of the granulated sugar to help prevent lumps.

Step 6: Add the Pectin Mixture

Stir the pectin mixture into the simmering pineapple mixture and bring it to a full rolling boil.

Step 7: Add the Remaining Sugar

Add the remaining sugar all at once and stir continuously until completely dissolved.

Step 8: Hard Boil

Return the mixture to a vigorous rolling boil for 1 to 2 minutes, stirring constantly. This step is essential for properly activating the pectin and ensuring the jelly sets correctly.

Step 9: Skim and Season

Remove from the heat and skim off any foam if desired. Stir in the vanilla extract, if using.

Step 10: Adjust the Texture

For a smoother jelly, carefully blend the mixture with an immersion blender for a few seconds. For a chunkier pepper jelly, leave it as is.

Step 11: Jar the Jelly

Ladle the hot jelly into clean, sterilized jars, leaving 1/4 inch of headspace.

Step 12: Seal and Store

For refrigerator jelly, allow the jars to cool completely before sealing and refrigerating. For shelf-stable storage, process the sealed jars in a boiling water bath for 10 minutes, adjusting for altitude if needed, then cool completely before storing.