Combine the Base: In a large, heavy-bottomed pot, combine the pineapple juice, minced jalapeños, lemon juice, and the packet of powdered pectin. Stir well until the pectin is fully dissolved.
Bring to a Boil: Place the pot over high heat and bring the mixture to a rolling boil (a boil that cannot be stirred down), stirring constantly.
Add the Sugar: Pour in the granulated sugar all at once. Stir vigorously to dissolve.
The Final Boil: Bring the mixture back to a full rolling boil and let it boil hard for exactly 1 minute, continuing to stir so it doesn’t boil over.
Skim and Jar: Remove from heat. Use a metal spoon to skim off any foam from the surface. Ladle the hot jelly into clean jars, leaving about 1/4 inch of headspace.
Set: Allow the jars to sit completely undisturbed at room temperature for 24 hours to finish gelling before moving them to the refrigerator.
Menu & Pairing Suggestions
The Ultimate Appetizer: Spoon this warm jelly over a block of cream cheese or a wheel of baked Brie and serve with crisp crackers.Dairy & Eggs
Tropical Pork Glaze: Use it as a sticky glaze during the last 30 minutes of baking for your Slow Cooker Pineapple Pork or brush it onto BBQ Country Style Ribs.
Tex-Mex Upgrade: Serve it as a unique, sweet-and-spicy condiment on the side of 5-Ingredient Slow Cooker Steak Fajitas.
Nostalgic Bakery Balance: Enjoy its sharp heat as a palate cleanser alongside ultra-sweet desserts like 4-Ingredient Gooey Butter Bars or your homemade Oatmeal Cream Pies.
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