Pineapple Cowboy Candy Pepper Jelly


  • 1 cup pineapple juice (fresh or canned)
  • 2 cups finely chopped pineapple
  • 2 cups sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup diced jalapeños (adjust to taste)
  • 1/2 cup diced bell peppers (red, yellow, or green for color)
  • 1/2 teaspoon salt
  • 1 packet (1.75 oz) powdered fruit pectin


  1. Prepare the Ingredients:
    • Finely chop the pineapple if using fresh. If using canned, drain and chop.
    • Dice the jalapeños and bell peppers. For a milder jelly, remove the seeds from the jalapeños.
  2. Sterilize Jars and Lids:
    • Wash the jars and lids in hot, soapy water, then sterilize them by boiling them in water for 10 minutes. Keep them in the hot water until ready to use.
  3. Cook the Jelly Mixture:
    • In a large pot, combine the pineapple juice, chopped pineapple, sugar, apple cider vinegar, diced jalapeños, diced bell peppers, and salt.
    • Stir the mixture well and bring it to a boil over medium-high heat, stirring constantly.
    • Once it reaches a rolling boil (one that cannot be stirred down), add the pectin while continuing to stir.
    • Boil the mixture hard for 1-2 minutes, then remove from heat.
  4. Test for Setting:
    • To test if the jelly is set, place a small amount on a chilled plate and let it sit for a minute. If it gels and wrinkles when pushed with a finger, it’s ready. If not, boil for another minute and test again.
  5. Fill the Jars:
    • Using a ladle and a funnel, carefully fill the sterilized jars with the hot jelly mixture, leaving about 1/4 inch of headspace at the top.
    • Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
    • Place the lids on the jars and screw on the bands until fingertip tight.
  6. Process the Jars:
    • Place the filled jars into a boiling water canner, making sure they are covered by at least 1 inch of water.
    • Bring the water to a full rolling boil, then process the jars for 10 minutes (adjust for altitude if necessary).
    • Remove the jars from the water and let them cool on a towel or cooling rack.
  7. Check the Seals:
    • Once the jars are cool, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If it does, refrigerate and use within a few weeks.
  8. Store and Enjoy:
    • Store the sealed jars in a cool, dark place. The jelly can be stored for up to a year.
    • Enjoy your Pineapple Cowboy Candy Pepper Jelly on crackers, with cheese, or as a glaze for meats!

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