Pineapple-Cowboy Candy Pepper Jelly



• 1 fresh pineapple, trimmed and cut into cubes
• 1 small 4-oz jar Cowboy Candy (see recipe below)

• 2 tablespoons lemon juice
• 2 teaspoons butter (to reduce foaming)
• 1 teaspoon crushed red pepper flakes
• 1 package Sure-Jel fruit pectin
• 6 cups sugar


1. Start by placing the cubed pineapple in a food processor. Use the “pulse” button until the pineapple is finely chopped, but not pureed.
2. Transfer the chopped pineapple to a large stockpot. You should have around 4 cups of pineapple.

3. Add the Cowboy Candy, lemon juice, butter, crushed red pepper flakes, and the package of Sure-Jel fruit pectin to the stockpot with the pineapple.

4. Bring the mixture to a boil over high heat, stirring often.

5. Once boiling, add all the sugar at once. Stir well and return to a rolling boil. This means it keeps boiling even while you stir it.

6. Let it boil hard for 1 minute.

7. Remove the pot from the heat and carefully ladle the jelly into prepared mason jars.

8. Cover the jars with rings and lids, then process them in a boiling water bath for 10 minutes.

9. After processing, take the jars out of the boiling
water bath and let them sit on your kitchen counter for 24 hours. You’ll know they’re sealed when the button in the middle of the lid is fully depressed. 10. As the jelly cools, give the jars a gentle shake every now and then to help distribute the pineapple and pepper pieces evenly throughout.

11. Store the sealed jars on your pantry shelf for up to a year. If you open a jar, keep it in the refrigerator.

12. This recipe should yield around 7 to 8-ounce jars.

Enjoy your homemade Pineapple-Cowboy Candy Pepper Jelly!

Written by 1fvse

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