Ingredients:
- 3 cups diced fresh pineapple
- 1 cup thinly sliced Jalapeño peppers
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon grated ginger
- 2 cloves garlic, finely chopped
Instructions:
- In a big saucepan, mix together the apple cider vinegar, sugar, lemon juice, mustard seeds, turmeric, grated ginger, and chopped garlic. Bring it all to a boil, then lower the heat and let it simmer until the sugar dissolves.
- Add the diced pineapple and sliced Jalapeño peppers to the saucepan. Keep simmering over medium heat until the pineapple gets tender and the liquid thickens into a syrupy consistency, which takes about 20 minutes.
- While the mixture cooks, sterilize your jars and lids by boiling them in water for at least 5 minutes.
- Carefully pour the hot jelly mixture into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the jar rims clean, seal them tightly with the lids, and process the jars in a boiling water bath for 10 minutes.
- Once done, take the jars out and let them cool completely. Make sure the lids are sealed properly before storing them in a cool, dark spot.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: Makes about 4 jars