Things you need:
1 medium pineapple, peeled and coarsely chopped (approximately 2 cups of crushed pineapple)
1 red bell pepper, cut very small
1/2 cup of finely chopped jalapeño peppers
1/4 cup of lime or lemon juice
6 cups of sugar that has been granulated
One bag of liquid pectin (approximately 3 oz)
How to do it:
Cut the pineapple, red bell pepper, and jalapeños into small pieces. If you want less heat, take off the seeds from the jalapeño.
Put the diced pineapple, red bell pepper, jalapeños, and lemon juice in a big saucepan with a heavy bottom. Mix thoroughly.
Mix in the granulated sugar and whisk until everything is mixed together.
Stir the mixture often while it comes to a full rolling boil over medium-high heat.
Let it simmer for about five minutes to mix the flavors.
Add the liquid pectin and bring the mixture back to a full boil.
Stir regularly and boil for precisely one minute.
Take it off the heat and skim off any froth that has formed on the surface.
Carefully pour the hot jelly into clean jars, allowing approximately a quarter of an inch of room at the top.
Wipe the edges clean, put on the lids and bands, and seal.
Put jars in a hot water bath for around 10 minutes to store them on a shelf. To make jelly for the fridge, just chill it down and put it in the fridge.
Don’t touch the jars for 12 to 24 hours after they cool off.
