Pineapple Pepper Jelly

Ingredients

1 ½ cups fresh crushed pineapple
½ cup bell pepper, finely chopped
½ cup vinegar, white or apple
½ teaspoon red pepper flakes
½ teaspoon butter
1.5 ounces pectin (½ pouch)
1 Tablespoons lemon juice

Instructions:

Combine the sugar, vinegar, bell pepper, red pepper flakes, butter and pineapple in a large pot.
Stir until dissolved. Bring the mixture to a full rolling boil and cook for 10 minutes.
Watch the pot carefully and lower the heat a bit if the bubbling jelly rises near the top.
Add pectin and lemon juice and bring the mixture back to a rolling boil. Cook for 1 minute, stirring frequently.
Remove pot from heat and skim off any foam on the surface.
Ladle jelly into clean jars leaving a ½-inch space at the top. (this will allow for expansion in the freezer.)
Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.

Source: thecafesucrefarine.com