Ingredients
For the Pepper Jelly
- 3 cups fresh pineapple, finely chopped — Provides tropical sweetness, fruitiness, and texture.
- 5 fresh jalapeños, finely diced — Give the jelly its signature fresh pepper heat. Remove the inner membranes for less heat.
- 1 red bell pepper, finely diced — Adds brilliant color, sweetness, and mild pepper flavor.
- 2 cloves garlic, minced — Provides a subtle savory element that complements the peppers.
- 1½ cups apple cider vinegar — Adds essential tanginess and balances the considerable sweetness.
- 3½ cups granulated sugar — Sweetens the jelly and plays an important role in its texture.
- 1 tablespoon fresh lemon juice — Adds bright citrus acidity.
- 1 teaspoon lemon zest — Gives the finished jelly fresh citrus aroma.
- 1 (3 oz) pouch liquid fruit pectin — Helps the mixture develop its jelly-like consistency.
- ½ teaspoon kosher salt — Enhances the pineapple and pepper flavors.
Optional Add-Ins ✨
- 1 habanero pepper, finely minced — For considerably more heat.
- ½ teaspoon crushed red pepper flakes — Adds lingering chile heat.
- 1 teaspoon grated fresh ginger — Complements pineapple with warm, aromatic flavor.
- ½ teaspoon smoked paprika — Adds subtle smokiness.
- 1 teaspoon vanilla extract — Adds a softer aromatic sweetness.
- Fresh lime zest — Intensifies the tropical character.
- 1 tablespoon hot honey — Adds sweetness with another layer of heat.
For refrigerator jelly, these can be used as flavor variations. For any shelf-stable version, however, don’t freely modify a tested canning formula because ingredient changes can affect preservation safety.
Instructions
Step 1: Prepare the Pineapple
Finely chop 3 cups fresh pineapple.
Small, relatively uniform pieces are best because they distribute more evenly throughout the finished jelly.
Avoid leaving large chunks that would make the spread difficult to spoon or spread.
Step 2: Prepare the Peppers 🌶️
Finely dice the jalapeños and red bell pepper.
For a milder jelly, remove the jalapeño membranes before chopping. For additional heat, retain more of the inner membrane.
When working with jalapeños—and especially if using habanero—food-safe gloves are helpful. Avoid touching your eyes or face and wash your hands and equipment thoroughly afterward.
Step 3: Combine the Ingredients
In a large saucepan, combine:
- Chopped pineapple
- Jalapeños
- Red bell pepper
- Minced garlic
- Apple cider vinegar
- Lemon juice
- Lemon zest
- Granulated sugar
- Kosher salt
Stir well to distribute everything evenly.
Use a sufficiently large saucepan because hot sugary mixtures can foam and rise considerably when boiling.
Step 4: Bring to a Rolling Boil
Place the saucepan over medium-high heat.
Bring the mixture to a full rolling boil, stirring frequently.
Continue stirring until the sugar has completely dissolved.
Step 5: Simmer
Reduce the heat slightly and simmer for approximately 10 minutes.
This gives the pineapple and peppers time to soften and release their flavors into the sweet-and-tangy mixture.
Stir regularly to prevent scorching.
Step 6: Add the Liquid Pectin
Stir in the 3-ounce pouch of liquid fruit pectin.
Mix thoroughly so the pectin is evenly distributed.
Step 7: Return to a Full Boil
Bring the mixture back to a full rolling boil.
Boil for approximately 1–2 minutes, stirring constantly, following the setting directions appropriate to your pectin product.
Remove the saucepan from the heat.
Step 8: Remove Any Foam
If foam has accumulated on the surface, carefully skim it away with a spoon.
This isn’t essential to flavor, but removing excess foam gives the finished jelly a cleaner appearance.
Step 9: Fill the Jars
For refrigerator jelly, carefully transfer the hot mixture into clean, heat-safe jars, leaving room at the top rather than overfilling them.
Wipe away spills around the rims and exterior.
Allow the jars to cool appropriately before refrigerating.
Step 10: Let the Jelly Set
Refrigerate the jelly for approximately 12–24 hours before serving.
The consistency will continue developing as the jelly cools and rests.