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Pineapple Jalapeno Pepper Jelly Recipe

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This recipe for Pineapple Jalapeno Pepper Jelly is from The Knoedl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 20 oz. cans Pineapple chunks (drained)
2 Jalapeno Peppers (seeded and defined and diced)
2 TBS Apple Cider Vinegar
2 TBS Butter
1 pkg. Sure Jell (Yellow Box)
3 1/2 cups Spenda
1 1/2 cups Sugar
Directions:
Directions:
1. Drain Pineapple and place in food processor. Process until it is finely chopped.
2. Cut Jalapeno Pepper, seed and devein. Chop and add to processed Pineapple.
3. Process and pour into a large heavy bottom sauce pan.
4. Add the Apple Cider Vinegar, Butter and Sure Jell.
5. Bring to a high boil, stirring constantly. Add the Spenda and Sugar and return to a high boil. When boiling, let the mixture cook without stirring for 1 minute.
6. Ladle into hot jars and place lids on.
7. Place upside down on a clean towel. Let sit for about 6 hours without moving.


If you want a hotter jelly add 1 to 1 1/2 TBS Red Pepper Flakes
You can use all Spenda if you use the PINK box of Splenda.
Number Of Servings:
Number Of Servings:
2 pints
Preparation Time:
Preparation Time:
30 - 45 minutes plus setup time

 

 

 

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