Description
This Pineapple-Cowboy Candy Pepper Jelly is a delightful sweet and spicy condiment featuring fresh pineapple combined with candied jalapeños (cowboy candy) and fresh jalapeños. It offers a perfect balance of fruity sweetness and a flavorful heat, ideal for pairing with cream cheese and crackers or grilled meats. The jelly is cooked on the stovetop and uses liquid pectin for a smooth gel consistency.
Ingredients
Scale
Primary Ingredients
- 1 cup fresh pineapple, finely chopped
- 1/4 cup sliced candied jalapeños (cowboy candy) with some syrup
- 1 tablespoon finely diced fresh jalapeños
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 pouch liquid pectin (approximately 1.75 ounces)
- Pinch of salt
Instructions
- Combine Ingredients: In a large saucepan, combine the finely chopped pineapple, sliced candied jalapeños with a spoonful of their syrup, finely diced fresh jalapeños, granulated sugar, apple cider vinegar, and a pinch of salt. Stir the mixture well to distribute the ingredients evenly.
- Cook Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium and continue cooking for 8 to 10 minutes, stirring frequently, until the fruit softens and the sugar has completely dissolved.
- Bring to Rolling Boil: Increase the heat to return the mixture to a full rolling boil. This step is critical for proper gelling.
- Add Liquid Pectin: Stir in the liquid pectin while constantly stirring to prevent clumping. Boil the jelly hard for 1 minute to activate the pectin and ensure the jelly sets correctly.
- Remove Foam and Rest: Remove the saucepan from heat and skim off any foam that has formed on the surface to achieve a clear jelly. Let the jelly rest for about 5 minutes.
- Jar and Store: Ladle the hot jelly into clean, hot jars, leaving appropriate headspace. Allow the jars to cool completely at room temperature. Once cool, refrigerate the jelly for up to 3 weeks or freeze for longer-term storage.
Notes
- For a spicier jelly, add more of the cowboy candy syrup or retain some of the seeds from the fresh jalapeños.
- If you prefer a smoother jelly texture, briefly pulse the pineapple in a food processor before cooking.
- This jelly pairs excellently with cream cheese and crackers or as a condiment for grilled meats.
