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.