Description
A sweet and spicy jelly made from fresh pineapple and Cowboy Candy (candied jalapeños), perfect for serving with crackers, cheese, or meats.
Ingredients
- 1 fresh pineapple, trimmed and cut into cubes
- 1 small 4-oz jar Cowboy Candy
- 2 tablespoons lemon juice
- 2 teaspoons butter (to reduce foaming)
- 1 teaspoon crushed red pepper flakes
- 1 package Sure-Jel fruit pectin
- 6 cups sugar
Instructions
- Put the cubed pineapple into a food processor and pulse until finely chopped, but not pureed.
- Transfer the chopped pineapple into a large stockpot; you should have around 4 cups.
- Add Cowboy Candy, lemon juice, butter, crushed red pepper flakes, and Sure-Jel fruit pectin to the stockpot.
- Bring the mixture to a boil over high heat, stirring often.
- Add all the sugar at once, stir, and return to a rolling boil (one that doesn’t stop while stirring).
- Boil hard for 1 minute.
- Remove the pot from the heat and ladle the jelly into prepared mason jars.
- Cover the jars with rings and lids, then process them in a boiling water bath for 10 minutes.
- Remove the jars from the boiling water bath and let them sit on your kitchen countertop for 24 hours.
- Check that the jars are sealed by pressing the button in the middle of the lid—it should be fully depressed.
- As the jelly cools, gently shake the jars occasionally to evenly distribute pineapple and pepper pieces.
- Store sealed jars on the pantry shelf for up to one year. Refrigerate any opened jars.
Notes
- Use gloves when handling Cowboy Candy to avoid irritation from peppers.
- You can adjust the heat level by reducing or increasing the amount of red pepper flakes or Cowboy Candy.
- Great as a glaze for meats or a spread over cream cheese and crackers.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Canning & Preserving
- Method: Boiling Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
