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Pineapple Pepper Jelly

Submitted by: | Source: CherreSweets

Pineapple Pepper Jelly
2010-10-03 Other
3.2 22

Most people are familiar with pepper jelly or preserves, but this pineapple pepper jelly is something really special. It's sweet and tangy and just a touch tropical tasting; this is great served over cream cheese as an appetizer, added to your veggie stir fry, or as a basting sauce for grilled chicken. a must have at your next luau!

  • 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
6 Jalepeno Peppers
1 Tbsp Crushed Red Pepper Flakes
6 cups Sugar
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.