Description
A sweet and spicy jelly made with fresh pineapple and a kick of chili, perfect for glazing meats or spreading on toast.
Ingredients
Scale
For the Crust:
- 2 cups fresh pineapple, finely chopped
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 1–2 fresh red chilies, finely minced (adjust to taste)
- 1 packet (1.75 oz) powdered pectin
Instructions
1. Prepare the Crust:
- In a medium saucepan, combine pineapple, sugar, water, lemon juice, and minced chilies. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Stir in powdered pectin and bring mixture to a full boil. Cook for 10-12 minutes, stirring frequently, until thickened and jelly-like.
- Remove from heat and skim off any foam. Pour hot jelly into sterilized jars, seal tightly, and let cool to room temperature before refrigerating.
Notes
You can customize the seasonings to taste.