Sweet, tropical pineapple meets the bright crunch of red bell pepper and the spicy kick of Jalapeño in this easy, no-canning jelly. Perfect on crackers with cream cheese, brushed on grilled meats, or stirred into breakfast bowls. Sweet, spicy, and addictive!

Ingredients  

• 1 medium pineapple, peeled and finely chopped (or about 2 cups crushed pineapple)
• 1 red bell pepper, finely chopped
• 1/2 cup finely chopped Jalapeño peppers (remove seeds for milder, keep some for more heat)
• 1/4 cup lemon juice (or lime juice)
• 6 cups granulated sugar
• 1 pouch (about 3 oz) liquid pectin

Preparation

1. Chop pineapple, red bell pepper, and Jalapeños. Wear gloves for safety and remove Jalapeño seeds if you want less heat.
2. In a large heavy-bottomed pot, combine pineapple, red bell pepper, Jalapeños, and lemon juice. Stir well.
3. Add sugar and stir until fully combined.
4. Bring mixture to a full rolling boil over medium-high heat, stirring often.
5. Boil about 5 minutes to blend flavors, stirring frequently.
6. Stir in liquid pectin. Return to a full rolling boil and boil exactly 1 minute while stirring constantly.
7. Remove from heat. Skim off any foam for a clearer jelly.
8. Immediately ladle hot jelly into warm sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and apply lids and bands.
9. Optional: For long-term room temperature storage, process jars in a boiling water bath for 10 minutes. Skip this step for fridge storage.
10. Let jars cool undisturbed 12–24 hours. Check seals, label with date, and store in a cool, dark place. Refrigerate after opening.

Serving Suggestions

• Spread on crackers with cream cheese
• Glaze for grilled chicken, pork, or fish
• Stir into oatmeal or yogurt for a sweet-spicy kick

Image Suggestion:
Rustic kitchen counter with half-pint jars of vibrant golden-orange jelly, fresh pineapple, red bell pepper slices, and Jalapeños scattered nearby, with a wooden spoon resting in a pot of jelly.