Ingredients:
Procedure:
Process the peppers using a hand blender or food processor. You can also chop them finely by hand (wear gloves!).
Bring vinegar to a boil in a large pot. Add the peppers, sugar, pineapple, and salt. Keep at a rolling boil for 10 minutes.
Stir in the butter and pectin. Let boil for 3 minutes, stirring constantly. Skim off any film at the surface.
Ladle into sterile jars leaving 1/4 inch of space at the top.
To store jars at room temperature, seal them in a hot water bath for 10 minutes. Otherwise, store the jars in the fridge.
- 1 orange bell pepper, stem and seeds removed
- 3 jalapeno peppers, seeds and stems removed (or keep seeds for more heat)
- Optional (for more kick): 2 habanero peppers, seeds and stems removed
- 1 cup cider vinegar
- 1 pinch salt
- 2 cups sugar
- 2 cups crushed pineapple (with juice)
- 1 packet powdered pectin
- 1 tbsp butter (to help keep foam from accumulating at the surface)
Procedure:
Process the peppers using a hand blender or food processor. You can also chop them finely by hand (wear gloves!).
Bring vinegar to a boil in a large pot. Add the peppers, sugar, pineapple, and salt. Keep at a rolling boil for 10 minutes.
Stir in the butter and pectin. Let boil for 3 minutes, stirring constantly. Skim off any film at the surface.
Ladle into sterile jars leaving 1/4 inch of space at the top.
To store jars at room temperature, seal them in a hot water bath for 10 minutes. Otherwise, store the jars in the fridge.