Pineapple Pepper Jelly

Recipe by Jellyqueen
READY IN: 1hr 10mins


  • 3
    cups juice (2 medium fully ripe pineapples, see directions below)
  • 3
    jalapeno peppers, finely ground (I would use a mini chopper)
  • 6 12
    cups sugar, measured into separate bowl
  • 12
    teaspoon butter (optional)
  • 2
    (3 ounce) envelopes Certo


  • 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.
  • Drain jars well before filling.
  • PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
  • Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
  • Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
  • 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.
  • Add finely ground peppers to juice.
  • STIR sugar into juice in saucepot.
  • Add butter to reduce foaming, if desired.
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
  • Remove from heat & skim off any foam with metal spoon.
  • LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
  • Cover with two-piece lids.
  • Screw bands tightly.
  • Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
  • Cover; bring water to gentle boil & process 5 minutes.
  • Remove jars and place upright on a towel to cool completely.
  • After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.