Brown Sugar Pineapple Jalapeno Jelly for Ham and Crackers

This brown sugar pineapple jalapeno jelly is a classic pineapple pepper jelly with one change: a cup of packed brown sugar goes in with the white sugar, and the jelly sets up a deep amber with a soft caramel note. It is for anyone who keeps pepper jelly on hand for glazing ham, topping a block of cream cheese or filling out a cracker board.

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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

The batch makes about 6 half pints and is processed in a boiling water canner, so the sealed jars keep on the shelf for a year. The recipe lists about 45 minutes, and on top of that the jars need 24 hours to set once they come out of the canner. Plan for that full day on the counter before you count on opening a jar.

What goes into the jelly

• 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
• 4 cups granulated sugar and 1 cup packed brown sugar, measured into a separate bowl

Two things to settle before the pot goes on

Measure all the sugar first. Five cups of sugar go into the pot in one go, right when the fruit mixture hits a hard boil. If you are still scooping from the bag at that moment, the boil drops and the timing slips. Put the granulated and brown sugar together in one bowl, then rub out any brown sugar lumps with your fingers or a fork. Packed brown sugar likes to clump, and a hard nugget melts slower than the loose sugar around it. Breaking it up lets all of the sugar melt evenly once it hits the boil.

Chop the jalapenos very fine. The recipe calls for 1/3 cup, and small pieces spread through every jar. Larger chunks mean one spoonful carries all the heat and the next one carries none. While you are at it, check the vinegar label for 5% acidity. That number is part of what makes the jelly safe for water bath canning, so use the vinegar the recipe names.

What a full rolling boil looks like

Twice in this recipe you bring the pot to a full rolling boil. That means a boil that keeps going even while you stir it hard. Small bubbles at the edge do not count. Powdered pectin needs that heat before the sugar goes in, and it needs it again after.

Start the 1 minute timer once the boil comes back after the sugar, then boil hard for exactly 1 minute. A large heavy pot helps here. The jelly foams up high once the sugar is in, and a thick bottom keeps the sugar from catching while you stir constantly. Pull the pot off the heat as soon as the minute is up and skim the foam from the top so the jars look clear.

How to make brown sugar pineapple jalapeno jelly

• Combine the pineapple with its juice, the jalapenos, vinegar and 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 exactly 1 minute. Remove from the heat and skim.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Let the jars set for 24 hours.

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Using it on ham, crackers and cream cheese

The brown sugar gives this jelly a darker, rounder sweetness than the plain pineapple version, which suits ham especially well. Brush it over ham as a glaze. For an easy snack, set a block of cream cheese on a plate, spoon the jelly over the top and put crackers around it. The crushed pineapple and green flecks of jalapeno show up nicely against the amber.

Leave the jars alone for the full 24 hours after processing. The jelly firms slowly, and moving the jars around early does not help it along. Sealed jars keep for 1 year. Once you open a jar, keep it in the refrigerator and use it within 1 month.

If you want the lighter version, our classic pineapple jalapeno jelly skips the brown sugar, and the pineapple ginger jalapeno jam adds a warm bite. For more savory sweet spreads, try the chipotle brown sugar bacon jam or a jar of cranberry pineapple jalapeno jelly .

Questions about this jelly

Can I cut back on the sugar?

We would keep it as written. The recipe uses regular powdered fruit pectin, and the 4 cups granulated sugar plus 1 cup brown sugar are part of how the jelly sets and keeps. Changing the sugar changes the set, so this card is not the place to experiment.

My jelly still looks loose a few hours after canning. Is it ruined?

Probably not. The recipe allows 24 hours for setting, and pepper jelly often looks runny well into that window. Wait the full day before you judge it.

Do I change anything if I live at high altitude?

Yes. Above 1,000 feet, add 5 minutes to the 10 minute processing time in the boiling water canner.

Should I drain the pineapple?

No. The crushed pineapple goes in undrained, and the juice is part of the liquid the pectin and sugar need to set the jelly.

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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