Halia’s Pineapple–Red Pepper Jelly

 

Ingredients:

3½ cups chopped fresh pineapple

1¼ cups canned pineapple juice

½ red bell pepper, chopped

2½ cups sugar

1 tablespoon lemon juice

Grated zest of 1 lemon

3 tablespoons cornstarch

2 tablespoons water

Pinch of salt and black pepper

Instructions

Using a few quick pulses, finely chop pineapple and red pepper in a food processor.

Add finely chopped pineapple, juice, red pepper, sugar, lemon juice, and lemon zest to a large saucepan and bring to a low boil. Then reduce the heat and stir mixture over low heat for 30 to 40 minutes until a jam consistency is achieved.

Mix water and cornstarch and add to simmering mixture along with salt and black pepper while continuing to stir for 3 to 5 minutes.

Remove from heat and let cool for 45 minutes.

For a delicious biscuit spread, spoon cooled jelly over a square of softened cream cheese and serve.

This recipe is from Murder with Honey Ham Biscuits (A Mahalia Watkins Mystery) by A.L. Herbert.

I read the first three books last year. They are cute, fast reads.

Note: I did not can this. Added to jar and refrigerated.