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How to Make Pineapple Pepper Jelly
- Wash and finely chop 2 cups of fresh pineapple, removing the core.
- Combine 2 cups chopped jalapeños (or your preferred pepper – adjust amount for desired heat), 1 cup thinly sliced red onions, and the chopped pineapple in a large saucepan.
- Add 4 cups of white vinegar, 8 cups of sugar, and 1 box (1.75 oz) powdered pectin.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Once boiling, reduce heat to medium-high and boil for 1 minute, stirring constantly.
- Remove from heat and skim off any foam from the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, place lids and rings on top, and process in a boiling water bath for 10 minutes.
- Remove jars from the canner and let cool completely. You should hear a popping sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1486g
Fat
0g
Carbs
138g
