Pineapple Pepper Jam



  • 1 1/2 cups sugar
  • 1 (1.59 oz.) pkg. freezer jam fruit pectin
  • 1 fresh pineapple, peeled, cored and cut into large chunks
  • 1 green bell pepper, cored, seeded and cut into large chunks
  • 1 (4 oz.) can chopped green chilies
  • Juice of 1 lime
  • 6 (8 oz.) plastic freezer jars
  • Directions

    Stir sugar and contents of pectin package in a bowl until well blended. Set aside.
    Pulse pineapple and green pepper in a food processor to a fine consistency. Add green chilies and lime juice. Pulse 2-3 more times. Add pineapple mixture to pectin mixture. Stir 3 minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year. Makes about 6 (8 oz.) half pints.

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