pineapple jalapeno jelly

How To Make pineapple jalapeno jelly

• 1

  BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• 2

  Drain jars well before filling.
• 3

  Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• 4

  Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• 5

  Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• 6

  Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• 7

  Add finely ground peppers to juice.
• 8

  Stir sugar into juice in saucepot.
• 9

  Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• 10

  Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• 11

  Remove from heat & skim off any foam with metal spoon.
• 12

  Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• 13

  Cover with two-piece lids.
• 14

  Screw bands on finger tight.
• 15

  Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• 16

  Cover; bring water to gentle boil & process 5 minutes.
• 17

  Remove jars and place upright on a towel to cool completely.
• 18

  After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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