Jalapeño Pineapple Jelly

In a food processor fitted with the shredding blade or using a sharp knife, finely chop the red bell pepper, jalapenos and pineapple.

In a large pot, combine the peppers, pineapple, vinegar, salt and sugar. Bring the mixture to a boil over medium heat and allow to boil for 10 minutes, stirring constantly. Add the liquid pectin and boil for 1 more minute.

Remove from the heat and pour into clean, hot canning jars, leaving 1/4 inch of head space in each jar. Wipe the tops with a damp cloth to remove any stickiness. Place a new lid and ring on the jar, and gently tighten (not too tight)

Place the jars in a boiling water canner and process for 10 minutes, adding additional time depending on your altitude (there are heating instructions on the pectin box; I needed to add 5 minutes).

After processing, remove them from the water bath. Allow the jars to sit undisturbed for 24 hours for the jelly to completely set. Store any jars that don’t seal properly in the refrigerator. If refrigerated, it should last for up to a month. The sealed jars will be fine for 1-2 years on the shelf.

Notes:
1. Yields six 250mL jars of jelly (half-pint jars). So you will need this number of jars and new lids and rings. Make sure to sterilize the jars ahead of time.
2. Adapted from Mel’s Kitchen Cafe.