Pineapple-Cowboy Candy Pepper Jelly

1. 1. Begin by pulsing the cubed pineapple in a food processor until finely chopped, ensuring it’s not pureed.
   2. Transfer the chopped pineapple to a large stockpot, aiming for around 4 cups of chopped pineapple.

1. 1. Into the stockpot, add Cowboy Candy, lemon juice, butter, crushed red pepper flakes, and Sure-Jel fruit pectin.
   2. Over high heat, bring the mixture to a boil, stirring frequently.
   3. Once boiling, add the sugar all at once, stir well, and bring it back to a rolling boil. Boil vigorously for 1 minute.

1. 1. Remove the pot from heat and carefully ladle the jelly into prepared mason jars.
   2. Seal the jars with rings and lids, then process them in a boiling water bath for 10 minutes.
   3. After the boiling water bath, let the jars cool on the kitchen countertop for 24 hours. Sealed jars will have a fully depressed button in the middle of the lid.

1. While the jelly cools, gently shake the jars periodically to evenly distribute the pineapple and pepper pieces.
2. Store the sealed jars on the pantry shelf for up to one year. Once opened, refrigerate any remaining jelly.

Tips and Variations:

• • Adjust the heat level by varying the amount of crushed red pepper flakes or cowboy candy used.
  • For a smoother jelly, strain out the pineapple and pepper pieces before bottling.
  • Experiment with different fruits, such as mango or peach, for unique flavor combinations.
• Serve this jelly alongside cheese and crackers for a delightful appetizer, or use it as a glaze for grilled meats.

Store the sealed jars of pineapple-cowboy candy pepper jelly in a cool, dark place such as a pantry shelf. Properly sealed jars can be stored for up to one year. Once opened, refrigerate any remaining jelly to preserve its freshness.