- Servings: Yield 2 quarts
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
|1||Medium Sized Fresh, ripe pineapple (6 cups pureed|
|2||Green Bell Pepper|
|1 Tbsp||Crushed Red Pepper Flakes|
|1 Tbsp||Lime Juice|
|2||Packets of Liquid Pectin|
Trim pineapple to remove skin and seeds, coarsely chop and puree in 2 batches in a standard blender until smooth.
Leaving 2 cups of pineapple puree in the blender, add coarsley chopped bell pepper, 2 jalapeno peppers trimmed of stem end (seeds and membranes intact), and 4 jalepeno peppers that have been trimmed of seeds, membranes and stems. Puree until smooth.
Add puree mixture and sugar to a heavy bottomed pan and bring to a boil. Skim foam as necessary and add lime juice and crushed red pepper flakes. Continue boiling for 2-3 minutes, then add liquid pectin and proceed according to package directions.
If canning, be sure to have your jars and lids prepped.