This sweet and spicy Jalapeño Jelly will soon become a family favorite for chicken, pork, burgers or as an appetizer with cheese and crackers.
Keyword: jalapeno, jelly
Water Bath Canner
2canscrushed pineapple(20 oz each)
2tbsplemon juicefrom concentrate
Wash jars, lids and bands in warm soapy water. Set bands aside. Place lids in small saucepan covered with water on stove over medium-low heat. Prepare boiling water bath canner. Heat your canning jars in simmering (not boiling) water until ready for use.
Cut stem end off peppers; slice in half lengthwise and discard seeds and pulp (you can keep some of the seeds and pulp for extra heat). Finely chop Jalapeño peppers.
In a heavy bottom saucepan, add the chopped Jalapeño peppers, crushed pineapple, sugar, lemon juice and butter. Stir to combine and cook over high heat until it begins to boil; stir often.
Add fruit pectin all at once and continue to boil hard for 1 minute, stirring constantly. Remove the jelly from heat and skim foam, if necessary.
Removing one jar at a time, ladle hot jalapeño jelly into hot jars leaving 1/4" headspace. Wipe rim with clean damp cloth. Remove lid with tongs from hot (not boiling) water and place on top of jar. Apply the band just until it is fingertip tight and place in water bath canner. Repeat with remaining jars.
Process jelly in boiling water for 10 minutes (start timer once water begins rapid boil). Remove jars and place on towel covered counter to cool. Allow to cool for 24 hours.