Wednesday, December 21, 2016

Pineapple-Cowboy Candy Pepper Jelly

What happens when fresh pineapple meets Cowboy Candy? This! This happens! A wonderful mix of savory, sweet with a kick jelly, perfect with cream cheese on crackers, or served with a baked ham, roasted pork tenderloin, or grilled shrimp.

Cowboy Candy is candied jalapeno peppers. They add a nice element to this jelly, not too hot, but definitely adds a kick.

1 fresh pineapple, trimmed and cut into cubes
1 small 4-oz jar Cowboy Candy
2 tbls. lemon juice
2 tsp. butter (to reduce foaming)
1 tsp. crushed red pepper flakes
1 package Sure-Jel fruit pectin
6 cups sugar

Place cubed pineapple in a food processor and using the "pulse" button, pulse until finely chopped (but not pureed).

Place pineapple in a large stock pot (you should have approx. 4 cups). Add Cowboy Candy, lemon juice, butter, crushed red pepper flakes and 1 package Sure-Jel (fruit pectin).

Bring to a boil over high heat, stirring often. Add sugar all at once, stir and return to a rolling boil (one that doesn't stop while stirring). Boil hard for 1 minute.

Remove from heat and ladle jelly into prepared mason jars. Cover with rings and lids and process in boiling water bath 10 minutes.

Remove jars from boiling water bath and let sit on your kitchen counter-top 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.

Once jars are sealed, and as jelly cools, slightly shake jars from time to time to evenly distribute pineapple and pepper pieces throughout the jelly.

Store jars on pantry shelf up to one year. Refrigerate any opened jars.

Yield: 7 - 8-oz jars



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.