Why You’ll Love This Recipe
Sweet & Spicy Pineapple Jelly is a vibrant and versatile condiment that pairs the tropical sweetness of pineapple with a bold, spicy kick. Perfect for spreading on toast, serving with cheese, or glazing meats, this jelly adds a flavorful punch to any dish. It’s easy to make and ideal for gifting or stocking your pantry.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
crushed pineapple (with juice)sugarapple cider vinegarfresh lemon juicejalapeño or chili pepper (finely chopped)liquid fruit pectinpinch of salt
directions
In a large saucepan, combine crushed pineapple, sugar, vinegar, lemon juice, chopped pepper, and salt.
Bring the mixture to a boil over medium-high heat, stirring frequently.
Once boiling, stir in the liquid pectin.
Continue boiling hard for 1-2 minutes, stirring constantly.
Remove from heat and skim off any foam.
Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
Wipe rims clean, seal with lids, and process in a boiling water bath for 5 minutes.
Let jars cool and check for proper sealing before storing.
Refrigerate any unsealed jars and use promptly.
Servings and timing
This recipe yields about 4 half-pint jars.Preparation time: 15 minutesCooking time: 10 minutesCooling and sealing time: 1 hourTotal time: 1 hour 25 minutes
Variations
Use habanero for a fiery version.
Add a dash of ground ginger for extra warmth.
Mix in finely chopped bell peppers for color and texture.
Try using brown sugar for a deeper, molasses-like flavor.
Stir in fresh mint for a refreshing twist.
storage/reheating
Store sealed jars in a cool, dark place for up to 1 year.Refrigerate after opening and use within 3 weeks.To reheat for glazing, microwave gently or warm in a small saucepan.
FAQs
Can I use fresh pineapple?
Yes, but it must be finely crushed with juice.
Is this jelly very spicy?
It has a mild to medium heat; adjust the pepper to taste.
Can I skip the pectin?
No, pectin is essential for setting the jelly properly.
Do I need to sterilize the jars?
Yes, to ensure safe long-term storage.
Can I freeze this jelly?
Yes, freeze in freezer-safe containers instead of canning.
How long does it take to set?
Usually within a few hours, but best after 24 hours.
What’s the best pepper to use?
Jalapeño is ideal for balance; use hotter peppers for more spice.
Can I double the recipe?
It’s better to make in small batches for consistent results.
How do I know if it’s sealed?
The lid should not flex when pressed.
What can I serve this with?
Great on crackers, grilled meats, or in sandwiches.
Conclusion
Sweet & Spicy Pineapple Jelly is a unique blend of flavors that enhances anything it touches. From cheese platters to BBQ marinades, this jelly is as adaptable as it is delicious. Whether you’re preserving summer’s bounty or making thoughtful homemade gifts, this recipe is a must-have in your kitchen.
Print
Sweet & Spicy Pineapple Jelly
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 1 hr (including cooling and processing)
- Yield: About 2 (8‑oz) jars
- Category: Spread / Condiment
- Method: Boiling & Canning
- Cuisine: Fusion (Tropical/Asian-inspired)
- Diet: Vegetarian
Description
A vibrant, sweet-and-spicy pineapple jelly that balances tropical fruitiness with a kick of heat—perfect as a glaze, spread, or topping.
Ingredients
- 3 cups fresh pineapple, finely chopped (or 20 oz canned, drained and chopped)
- 1½ cups granulated sugar
- 2 Tbsp lime juice
- 1 tsp fresh ginger, grated
- ½–1 tsp red chili flakes (adjust to taste)
- 1 Tbsp pectin powder (or 1 packet, about 3½ tsp)
- Pinch of salt
Instructions
- Combine pineapple, sugar, lime juice, ginger, chili flakes, and salt in a medium saucepan.
- Stir gently and let sit 10 minutes to macerate.
- Over medium heat, bring mixture to a gentle boil, stirring to dissolve sugar.
- Stir in pectin powder and continue to boil for 3–5 minutes, stirring frequently.
- Skim off any foam from the surface.
- Test for gel: spoon a small amount onto a chilled plate—if it wrinkles when pushed, it’s ready. If not, boil 1–2 minutes more.
- Remove from heat and let sit for a minute, stirring gently.
- Ladle hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims clean.
- Seal lids and process jars in a boiling water bath for 10 minutes.
- Remove jars and let cool completely. Check seals, label, and store.
Notes
- Use fresh pineapple for a brighter, fruity flavor, or canned for convenience.
- Adjust heat level: more chili flakes for extra spice, less for mild jelly.
- Swap lime juice with lemon juice if preferred.
- This jelly makes a great glaze for grilled chicken or fish, and pairs well with cream cheese on biscuits.
- Store unopened jars in a cool, dark place for up to 1 year; refrigerate after opening and use within 4 weeks.