Pineapple Jalapeno Jelly

This pineapple jalapeno jelly is a golden, sweet-hot spread made from canned crushed pineapple, finely chopped jalapenos and apple cider vinegar. It suits anyone who wants a short canning project: one pot, a one-minute hard boil and a 10-minute water bath for about 6 half pints.

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More pepper jellies

• Red Pepper Jelly
• Pineapple Ginger Jalapeno Jam
• Cranberry Pineapple Jalapeno Jelly
• Pineapple Mango Jalapeno Jelly
• All our jams and jellies

What goes into the pot

• 1 can (20 oz) crushed pineapple in juice, undrained
• 1/3 cup very finely chopped jalapenos
• 3/4 cup apple cider vinegar (5% acidity)
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Why the pineapple has to come from a can

Raw pineapple contains an enzyme that can stop pectin from setting. You can boil everything exactly right and still end up with a runny syrup if you start with fresh fruit. Canned crushed pineapple has already been heated, so the enzyme is no longer a problem. Keep the juice in the can, too. The recipe calls for the pineapple undrained, so that juice is part of the liquid the pectin works with.

Get the sugar ready before the stove goes on

The sugar goes in all at once, right when the pot hits a full rolling boil. There is no time to scoop cup by cup at that moment, so measure all 5 cups into a separate bowl first. While you are at it, chop the jalapenos very finely. Tiny pieces spread through the jelly as small green flecks, so every spoonful gets a little heat instead of one surprise chunk.

A full rolling boil is one that keeps bubbling hard even while you stir. A gentle simmer will not do the job here, and timing that single minute only works if the boil is the real thing. If the bubbles calm down the moment your spoon moves through the pot, keep the heat on high and wait.

Another one worth making: Raspberry Jalapeno Jelly .

For a version with fresh ginger and pineapple pieces left in, see our pineapple ginger jalapeno jam .

For a darker, caramel-leaning batch, try our brown sugar pineapple jalapeno jelly , which swaps in a cup of packed brown sugar.

For a hotter version of this jar, our strawberry pineapple habanero jelly swaps the jalapenos for habaneros and adds fresh strawberries.

How to make pineapple jalapeno jelly

• Combine the pineapple with its juice, the jalapenos, the vinegar and the pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all the sugar at once, return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off any foam.
• Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims and add the lids and bands.
• Process in a boiling water canner for 10 minutes. Add 5 minutes if you live above 1,000 feet.

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What to watch while it boils

The pectin goes in with the fruit, before any sugar. That order matters, because the pectin needs to dissolve in the pineapple, jalapenos and vinegar first. Stir the whole time the pot heats up. With 5 cups of sugar about to go in, a large heavy pot gives the mixture room to foam up and helps keep the bottom from catching.

Once the sugar is in, the mixture will stop boiling for a moment. Keep stirring until it climbs back to a full rolling boil, then start counting the minute. Going shorter or much longer than that minute is where most set problems start, so watch the clock rather than guessing.

Skimming takes a few seconds and keeps the foam out of the jars, so the finished jelly looks clear and golden around the green flecks. The 1/4 inch headspace and a clean wiped rim give each lid a fair chance to seal during the water bath.

If a savory spread is more your style, our bourbon maple bacon jam goes on burgers and grilled cheese.

Setting and keeping the jars

The whole job takes about 45 minutes, but the jelly needs around 24 hours to set. It may look loose when it first comes out of the canner, and that is normal. Give it the full day before you decide whether it worked.

Sealed jars keep for 1 year. After you open a jar, put it in the refrigerator and use it within 1 month. A batch makes about 6 half pints, which leaves plenty to keep and a few to give away.

The sweet pineapple and the vinegar tang play off the jalapeno, so a spoonful works anywhere you would use a pepper jelly. Set a jar out on a cheese board, or spoon it beside a plate of roasted meat when you want something sweet and sharp next to it.

If you want to fill more jars on the same jam day, try our pineapple habanero jelly for more heat, the fruity pineapple mango jalapeno jelly , or a classic green jalapeno pepper jelly . For something without chiles, the pineapple ginger jam is a good partner on a cheese board.

Pineapple jalapeno jelly FAQ

Should I drain the crushed pineapple?

No. The recipe uses the pineapple undrained, so the juice goes into the pot along with the fruit.

My jelly looks runny right out of the canner. Did it fail?

Probably not yet. This jelly needs about 24 hours to set, so judge it the next day.

Do I need to change anything at high altitude?

Yes. If you live above 1,000 feet, add 5 minutes to the 10-minute processing time in the boiling water canner.

What kind of vinegar should I use?

Use apple cider vinegar labeled 5% acidity, measured at 3/4 cup.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us