Finely chop the pineapple, red bell pepper, and jalapeños. Remove jalapeño seeds for milder

heat if desired.

In a large heavy-bottomed pot, combine the chopped pineapple, red bell pepper, jalapeños, and

lemon juice. Stir well.

Add the granulated sugar and stir until fully combined.

Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.

Let it boil for about 5 minutes to blend the flavors.

Stir in the liquid pectin and return the mixture to a full rolling boil.

Boil for exactly 1 minute while stirring constantly.

Remove from heat and skim off any foam from the surface.

Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.

Wipe the rims clean, add lids and bands, and seal.

For shelf storage, process jars in a boiling water bath for about 10 minutes. For refrigerator jelly,

simply cool and store in the fridge.

Let the jars cool undisturbed for 12–24 hours before storing.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Servings: About 6–7

half-pint jars 🍍🌶

Wound Wash Dakin’s Solution (0.5% sodium