Get ready to fall in love with a new kitchen staple: Pineapple-Cowboy Candy Pepper Jelly. This sweet, tangy, and spicy spread captures the best of both worlds—tropical pineapple meets zesty jalapeños for an absolutely irresistible jelly that’s as fabulous on a cheese board as it is dolloped over grilled chicken. Whether you’re a seasoned canner or a curious beginner, this recipe is a joyful adventure in homemade preserves, guaranteed to add a little sunshine and excitement to any snack or meal.

Pineapple-Cowboy Candy Pepper Jelly Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pineapple-Cowboy Candy Pepper Jelly lies in its simple lineup of ingredients—each one brings something special, from the bright fruitiness of pineapple to the gentle heat of jalapeños. Every component is essential for achieving the perfect balance of sweet, spicy, and tangy flavors, as well as that gorgeous golden color.

Pineapple (2 cups, diced fresh or canned, drained): Fresh or canned, pineapple brings juicy sweetness and tropical flair; just be sure to drain canned pineapple well to avoid excess liquid.
Jalapeños (2 cups, sliced, about 1/4-inch thick): These peppers give the jelly its iconic kick—leave the seeds in for extra heat or remove some for a milder touch.
Apple cider vinegar (1 cup): Adds tanginess and helps preserve the jelly, giving it that characteristic zip.
Granulated sugar (3 cups): The backbone of any good jelly, sugar balances the heat and helps the mixture gel beautifully.
Fruit pectin (1.75 oz packet, such as Sure-Jell): Ensures a perfectly set jelly—no runny spreads here!
Lemon juice (1 tablespoon): A dash of citrus brightens the flavors and helps the jelly set properly.
Salt (1/2 teaspoon): Just enough to enhance and round out all the flavors in every bite.

How to Make Pineapple-Cowboy Candy Pepper Jelly

Step 1: Prepare Your Ingredients

Before you start, get all your ingredients measured and ready. Dice the pineapple into small, even pieces and slice the jalapeños about 1/4-inch thick. If you prefer a milder jelly, remove seeds from half or all of the jalapeños. Having everything prepped makes the entire process smoother and more enjoyable.

Step 2: Simmer the Fruit and Peppers

In a large saucepan or pot, combine the diced pineapple, sliced jalapeños, and apple cider vinegar. Set the pot over medium heat and bring the mixture to a gentle simmer. Let it cook for 5 to 7 minutes, just until the peppers begin to soften and the pineapple’s aroma fills your kitchen. This step coaxes out the flavors and gets everything ready to mingle with the sugar.

Step 3: Add Sugar, Lemon Juice, and Salt

Stir in the granulated sugar, lemon juice, and salt. Raise the heat and bring the mixture back to a boil, stirring often to help the sugar dissolve evenly and prevent sticking. The kitchen will smell absolutely amazing at this point—sweet, spicy, and a little tangy all at once!

Step 4: Boil with Pectin

Once the mixture is boiling, sprinkle in the fruit pectin while stirring constantly. Let it boil hard for 1 to 2 minutes—don’t walk away, this is where the jelly magic happens! The pectin helps the jelly set, and stirring ensures everything is evenly distributed.

Step 5: Rest, Skim, and Jar

Remove the pot from the heat and skim off any foam from the surface. Let the mixture sit for about 5 minutes; this allows it to thicken slightly and ensures the fruit and peppers are evenly dispersed. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace at the top.

Step 6: Seal and Process

Wipe the rims of the jars clean, then seal with lids and bands. Process the jars in a boiling water bath for 10 minutes (remember to adjust for altitude if needed). This step ensures your Pineapple-Cowboy Candy Pepper Jelly is shelf-stable and safe for storage.

Step 7: Cool and Set

Let the jars cool completely on a towel-lined countertop. Check the seals—if the lid doesn’t pop up when pressed, you’re good to go. Allow the jelly to rest for at least 24 hours so it can fully set before you dive in. Patience is tough, but so worth it!

How to Serve Pineapple-Cowboy Candy Pepper Jelly

Garnishes

Dress up your Pineapple-Cowboy Candy Pepper Jelly with a sprinkle of fresh chopped cilantro, thinly sliced scallions, or a few extra rounds of jalapeño for extra color and flair. A little zest of lime or lemon on top also looks gorgeous and brightens up the flavor even more.

Side Dishes

This jelly is a showstopper with creamy cheeses—think a slab of cream cheese, goat cheese, or a sharp cheddar, served with crackers or crusty bread. It also makes a lively companion to grilled meats, roasted veggies, or even as a surprise topping for burgers and sandwiches. The sweet heat brings out the best in so many dishes!

Creative Ways to Present

Try swirling Pineapple-Cowboy Candy Pepper Jelly into yogurt or cottage cheese for a snack that’s both fun and flavorful. Glaze chicken wings or shrimp, or drizzle over tacos for a sweet-spicy twist. For parties, spoon it into mini phyllo cups with cheese, or jar it up for a homemade gift that’s guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Unopened jars of Pineapple-Cowboy Candy Pepper Jelly can be stored in a cool, dark place—like a pantry or cupboard—for up to a year. Once opened, keep the jar tightly sealed in the refrigerator, where it will stay fresh and flavorful for up to a month (though it rarely lasts that long!).

Freezing

If you’d rather freeze your jelly, you absolutely can. Just make sure to use freezer-safe containers, leaving a little space at the top for expansion. Thaw in the fridge overnight when you’re ready to enjoy that burst of sweet heat all over again.

Reheating

Pineapple-Cowboy Candy Pepper Jelly is ready to use straight from the fridge, but if you want it a bit softer for drizzling or glazing, just let the jar sit at room temperature for a few minutes or zap it in the microwave for 10 to 15 seconds. Stir before using to redistribute the fruit and peppers beautifully.

FAQs

Can I use frozen pineapple instead of fresh or canned?

Absolutely! Just thaw the pineapple completely and drain any excess liquid before dicing and adding it to your jelly. The flavor will be just as bright and delicious.

How spicy is Pineapple-Cowboy Candy Pepper Jelly?

The heat level is customizable! If you leave all the jalapeño seeds in, you’ll get a nice kick, but you can remove the seeds from half or all of the peppers for a milder result that still keeps that zesty spirit.

What’s the best way to sterilize jars?

Wash your jars and lids in hot, soapy water, then rinse well. Place the jars in a large pot of boiling water for 10 minutes, or run them through a dishwasher cycle right before canning. Lids and bands can be simmered (not boiled) to soften the seals.

Can I double the recipe?

While it’s tempting to make a big batch, jelly recipes set best when made in small batches. For best results, make one batch at a time—otherwise, the jelly may not set properly.

Is it possible to make Pineapple-Cowboy Candy Pepper Jelly without pectin?

Technically, you could try cooking the jelly longer to thicken it naturally, but using fruit pectin ensures the perfect set and texture every time, especially with low-pectin fruits like pineapple.

Final Thoughts

There’s nothing more satisfying than opening a jar of your own Pineapple-Cowboy Candy Pepper Jelly and sharing it with friends and family. Its sweet heat and vibrant color make every meal a little more special. Give this recipe a try, and don’t be surprised if you find yourself making extra jars—because once you taste it, you’ll want to put it on everything!

Pineapple-Cowboy Candy Pepper Jelly Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 5 half-pint jars 1x
Diet: Vegan

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Description

This Pineapple-Cowboy Candy Pepper Jelly combines the sweet tropical flavor of pineapple with the bold heat of jalapeños to create a unique, sweet and spicy condiment perfect for glazing meats, spreading on crackers with cream cheese, or adding a kick to your favorite dishes. Easy to make and preserve at home, this vibrant jelly bursts with flavor and adds a delightful zing to any meal.

Ingredients

Scale

Produce

2 cups diced fresh or canned pineapple (drained)
2 cups sliced jalapeños (about 1/4-inch thick)
1 tablespoon lemon juice

Other Ingredients

1 cup apple cider vinegar
3 cups granulated sugar
1 (1.75 oz) packet fruit pectin (such as Sure-Jell)
1/2 teaspoon salt

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Instructions

Prepare the base: In a large saucepan or pot, combine the diced pineapple, sliced jalapeños, and apple cider vinegar. Bring the mixture to a simmer over medium heat and cook for 5 to 7 minutes to slightly soften the peppers and meld the flavors.
Add sugar and seasonings: Stir in the granulated sugar, lemon juice, and salt. Return the mixture to a full boil, stirring frequently to ensure the sugar dissolves completely and the ingredients are well combined.
Add pectin and boil: Once boiling, quickly add the fruit pectin. Boil the mixture hard for 1 to 2 minutes, stirring constantly to prevent sticking and to activate the pectin for proper gel setting.
Remove foam and rest: Take the pot off heat and carefully skim off any foam from the surface. Let the jelly sit for 5 minutes to allow it to slightly thicken and for the pineapple and peppers to distribute evenly throughout the jelly.
Jar the jelly: Ladle the hot jelly into sterilized half-pint jars, leaving approximately 1/4-inch headspace at the top. Wipe the rims clean, seal with sterilized lids and bands to prepare for processing.
Process jars: Process the sealed jars in a boiling water bath for 10 minutes, adjusting time as necessary for altitude. This step ensures preservation and safety of the jelly.
Cool and set: Allow jars to cool completely undisturbed. Check that the jars have sealed properly. Let the jelly rest for at least 24 hours before using to allow it to fully set and develop maximum flavor.

Notes

For a milder jelly, remove seeds from half or all of the jalapeños before slicing.
This jelly pairs deliciously with cream cheese and crackers, as a burger topping, or as a glaze on grilled meats.
Store unopened jars in a cool, dark place for up to one year.
Refrigerate after opening and consume within a reasonable time for best quality.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Canning
Cuisine: American