Pepper Jelly (Print Version)
# Ingredients:
01 -
1 cup pineapple juice.
02 -
1/2 cup apple cider vinegar.
03 -
1 cup finely chopped fresh pineapple.
04 -
1/2 cup finely chopped habanero peppers (seeds removed).
05 -
1 package (1.75 oz) fruit pectin (like Sure-Jell).
06 -
4 cups granulated sugar.
# Instructions:
01 -
Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
02 -
In a large saucepan, combine the pineapple juice, apple cider vinegar, chopped pineapple, and chopped habanero peppers.
03 -
Stir in the fruit pectin and bring the mixture to a boil over medium-high heat, stirring constantly.
04 -
Once the mixture reaches a rolling boil, add the granulated sugar all at once, stirring constantly until the sugar is completely dissolved.
05 -
Continue to boil the mixture for about 1-2 minutes, or until it reaches 220°F (105°C) on a candy thermometer. To test, place a spoonful of the jelly on a cold plate, let it sit for a minute, and check for wrinkles.
06 -
Ladle the hot jelly into prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue.
07 -
Place the lids on the jars and screw on the metal bands until fingertip-tight.
08 -
Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
09 -
Remove the jars from the water bath and let them cool completely on a wire rack. You should hear the lids 'pop' as they seal.
# Notes:
01 -
Prep Time: 20 minutes.
02 -
Cook Time: 15 minutes.
03 -
Total Time: 35 minutes.
04 -
Servings: Makes about 6 cups of jelly.