Tropical Pineapple Fire Jelly

Instructions:

1. Add the crushed pineapple, pineapple juice, sugar, honey, diced peppers, lemon juice, and salt to a medium saucepan.
2. Bring the mixture to a simmer over medium heat, stirring often to prevent sticking.
3. Add the pectin and continue simmering for 8 to 10 minutes, or until the jelly has thickened and developed a glossy finish.
4. Taste and adjust the sweetness or heat level as desired.
5. Remove the saucepan from the heat; the jelly will continue to thicken as it cools.
6. Spoon the finished jelly into jars and refrigerate, or process the jars in a water-bath canner for longer storage.

Variations

• Add a splash of lime juice for extra brightness.
• Replace jalapeños with serranos for a sharper, more concentrated heat.
• Mix in a small amount of mango or peach for added tropical complexity.
• Add a teaspoon of grated ginger for a warm, aromatic twist.
• Use roasted peppers for deeper flavor and light smokiness.

Tips

• Finely dice the peppers for even distribution and the best texture.
• If using powdered pectin, whisk thoroughly to prevent clumping.
• For a clearer jelly, strain half of the pineapple before cooking.
• The jelly will seem loose when hot; allow it to cool before assessing consistency.
• When canning, ensure jars are properly sterilized and leave adequate headspace for safe preservation.