Sweet Spicy Jelly (Print Version)
# Ingredients:
01 -
1 cup apple cider vinegar.
02 -
1 orange bell pepper, chopped up.
03 -
5 cups granulated sugar.
04 -
1 pouch (3 oz) of liquid pectin.
05 -
2 Tbsp of fresh lemon juice.
06 -
1 fresh pineapple, diced small.
07 -
1 tsp red chili flakes.
08 -
1 tsp butter.
09 -
1-3 habaneros, deseeded and chopped up.
10 -
1 yellow apple, finely diced.
# Instructions:
01 -
Toss the pineapple chunks in a strainer sitting over a bowl. Push down with a spoon to get out any juice while you work on the other steps.
02 -
Combine 3 cups of drained pineapple juice, vinegar, sugar, apple, bell pepper, habaneros, butter, and chili flakes in a big pot. Stir until the sugar dissolves.
03 -
Let everything boil hard for a solid 10 minutes. It might start foaming and bubbling up, so lower the heat if it gets too wild.
04 -
Toss in the pectin and lemon juice. Bring back to a strong boil and keep stirring. Boil for another minute.
05 -
Remove the pot from the heat. Scoop off the foam on top. Carefully pour the jam into clean jars, leaving about half an inch of space at the top.
06 -
Seal with lids. Let sit for a full day before freezing. If you're canning, make sure the jars are hot and clean, and process them right away. It'll set in 24 hours.
# Notes:
01 -
For the best outcome, read additional tips in the main post.
02 -
This was inspired by a Genius Kitchen dish.
03 -
Yields eight jars, each about 6 ounces.