Cranberry Pineapple Jalapeno Jelly

This cranberry pineapple jalapeno jelly puts two favorite pepper jellies in one jar: tart cranberry, sweet crushed pineapple and just enough jalapeno to warm the back of your throat. It is made for the holiday cream cheese board, where you pour it over a cold block of cream cheese and set out crackers.

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More pepper jellies

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

One batch makes about 6 half pints. That gives you one jar for the party and a few more to hand out as gifts.

The method is quick once the pot is hot, so read through the ingredient notes and tips before you start. A couple of small details decide whether you get a firm, glossy jelly or a jar of syrup.

What goes into cranberry pineapple jalapeno jelly

• 2 cups 100% cranberry juice blend
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1/2 cup apple cider vinegar (5% acidity)
• 1/3 cup very finely chopped jalapenos
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

The short list hides a few details that matter. The vinegar needs to be labeled 5% acidity, since that acidity is part of what makes the jelly safe to can. The pineapple goes in with all its juice, so do not drain the can.

How to make it

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

Let the jars sit undisturbed while the jelly sets, which takes about 24 hours. It will look loose when it first goes into the jars, and that is normal.

Tips for a jelly that sets every time

Why the pineapple has to come from a can

Raw pineapple can stop pectin from setting, which is how you end up with a jar of sweet syrup instead of jelly. Canned crushed pineapple has already been heated, so it plays nicely with the pectin. Stick with the 8 oz can of crushed pineapple in juice and you will not have to guess.

Get the sugar ready before the pot goes on

The recipe moves fast once it boils. Measure all 5 cups of sugar into a separate bowl ahead of time, because it goes into the pot all at once and you will be stirring constantly. Fumbling with a measuring cup at that point is how jelly scorches.

Chop the jalapenos very fine

Big pieces of pepper float to the top of the jar. A very fine chop keeps the flecks of green spread through the jelly. Wearing gloves while you chop saves you from burning fingers (and eyes) later.

Adjusting the heat

Keeping the seeds and ribs makes it hotter. Trimming them out keeps the heat gentle, which suits a crowd with mixed tastes. The amount of jalapeno stays at 1/3 cup either way, so the set is not affected.

If you like this one, try our Cranberry Orange Jalapeno Jelly too.

For another cranberry and pepper combination, try cranberry raspberry jalapeno jelly .

For a cranberry and pineapple version with habanero heat, try our cranberry pineapple habanero jelly .

For a cranberry and pineapple spread with fresh ginger, try our cranberry pineapple ginger jam .

Serving it on the cream cheese board

The classic move is the simplest one. Set a block of cream cheese on a plate, spoon the jelly over the top and let it run down the sides. Put crackers around it and it tends to disappear before the main course.

It also works as a glaze for ham or chicken, or spread on a turkey sandwich the day after a holiday meal.

How long the jars keep

Sealed jars keep for 1 year in a cool, dark cupboard. Once a jar is opened, keep it in the refrigerator and use it within 1 month. Any jar that did not seal should go straight into the fridge and be treated like an opened jar.

There is no reheating involved. Spoon it straight from the jar onto cream cheese, or brush it over meat as it cooks when you use it as a glaze.

This is the fruitier cousin of our cranberry jalapeno pepper jelly . For more heat, make the pineapple habanero jelly , and for a gift basket of contrasting colors, add a jar of red pepper jelly and one of green jalapeno pepper jelly .

Questions about this jelly

Can I cut back on the sugar?

Not with this recipe. Regular powdered pectin needs the full amount of sugar to set, so reducing it can leave you with runny jelly. If you want less sugar, use a pectin made for low or no sugar recipes and follow the directions on that package.

My jelly still looks runny. What went wrong?

First, give it the full 24 hours to set. If it is still loose after that, the usual causes are a boil that was not truly rolling or a minute that was cut short. Fresh pineapple swapped in for canned will also do it.

Can I double the batch?

It is safer to make two separate batches. A doubled pot takes longer to come to a boil, and the timing that sets the pectin no longer lines up.

How spicy is it?

With 1/3 cup of jalapenos spread through about 6 half pints, it is sweet first with a mild kick. Leave the seeds in if you want more heat.

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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