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    Pineapple Pepper Jelly

    Source of Recipe

    From "The Canning Kitchen" by Amy Bronee

    Recipe Introduction

    "Sweet and sizzling hot, this fantastic jelly is a jewel on my canning shelves. Try it with roasted pork or serve with soft cheeses and plantain chips for a tropical platter like no other. Gilligan would have loved this jelly."

    List of Ingredients

    ◦ 4 cups diced fresh pineapple (about 1 pineapple)
    ◦ 2 cups cider vinegar, divided
    ◦ 4 bird's-eye chilies, including seeds, thinly sliced
    ◦ 1 tablespoon dried chili flakes
    ◦ 2 packages regular pectin powder
    ◦ 4 cups granulated sugar


    Combine the diced pineapple and 1 cup of the vinegar in a blender. Purée until smooth.

    Pour the purée into a large, heavy-bottomed pot. Add the bird's-eye chilies, chili flakes and remaining 1 cup of vinegar. Stir in both packages of pectin powder. Bring to a full rolling boil over highest heat, stirring frequently. Stir in the sugar. Bring it back up to a full rolling boil, stirring constantly. Maintain a full rolling boil for 1 minute. Remove from the heat.

    Ladle into five clean 1-cup jars, leaving a ¼-inch headspace. Process in a boiling water bath canner for 15 minutes.

    Makes five 1-cup jars




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