Pineapple Pepper Jelly
Source of Recipe
From "The Canning Kitchen" by Amy Bronee
"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