Ingredients
Scale
- 1 cup pineapple juice
- 2 jalapeño peppers, finely chopped
- 1/4 cup apple cider vinegar
- 3 cups granulated sugar
- 1 packet pectin
Instructions
- In a saucepan, combine pineapple juice, chopped jalapeños, and apple cider vinegar over medium heat.
- Add granulated sugar and stir until dissolved.
- Bring the mixture to a boil, then stir in the pectin.
- Boil for 1-2 minutes, stirring constantly.
- Remove from heat and pour into sterilized jars.
- Let the jelly cool before sealing the jars.
Notes
- Adjust the number of jalapeños for desired spice level.
- Store in a cool, dark place for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg