Hot Pepper Pineapple Jelly

 
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Some like it hot!
 
Although I have never seen that movie (have you?), the phrase is familiar and fits this jam!
 
If you like it hot, if you like pineapple then this Hot Pepper Pineapple Jelly is for you.
 
Pepper jams seem to be popping up all over the place lately and I see why! The sweet plus spicy jam adds a nice addition to topping toast, veggies burgers and more.

They are the opposite of a fruit jam and definitely more savory!

A little goes a long way.
 
And I am sure these jams now gracing my freezer will last for a very long time!

 
I created this recipe because our cayenne pepper plant ….grew and grew and grew. Why is that the hot pepper plants always do this? Or maybe it is just because we don’t use the hot pepper as often so it seems like there is SOOO many of them.

Why pineapple? To counter balance the spicy of course!

 
So let me know your thoughts if you make this! One sniff of it while making it, totally cleared up my sinuses!
 
So some may like it hot…
 
Is that you?
 
If you make this Hot Pepper Pineapple Jam we would love to know! Tag @badtothebowl on social media
Ingredients:

Hot Pepper Pineapple Jelly

Recipe by Sarah HayesCourse: sauces
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Spicy and sweet – perfect for topping savory mains or toast!

Ingredients

  •  
    8 small cayenne peppers


  • 1/2 of a large sweet red pepper, chopped

  • 1 1/2 cups chopped fresh pineapple

  • 1 cup white vinegar

  • 3/4 cup sugar

  • 3 Tblsp lemon juice

  • 4 Tblsp instant pectin

Directions

  • Put on disposable gloves! You don’t want to get pepper juice on your fingers and then touch your eyes! Ouch.
  • De-seed your cayenne peppers, slice and place in blender. Add your sliced red pepper and chopped fresh pineapple.
  • Place all in high speed blender with vinegar and blend until smooth.
  • Place in small saucepan.
  • Add sugar and lemon juice and heat / stir until dissolved.

  • Remove from heat. Stir in pectin.
  • Let sit until cool. Ladle into freezer jars.

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