Pineapple Pepper Jelly

This is a great jelly to use for appetizers. Put a little dab of cream cheese on a wheat thin cracker and top with the jelly. A spicy, sweet, tasty treat!

Makes about 8 half-pints.

In a blender, mix:
3 cups pineapple juice
3 -5 jalapeno peppers, cut up
Blend on high until peppers are chopped fine.
Transfer to a large stock pot and turn heat on high.
In a separate bowl, measure:
6.5 cups sugar
then add to pot.

Add:
1 half tsp. butter (to keep from boiling over)

Bring to a full rolling boil, the kind that cannot be stirred down, stirring constantly.

Add:
2 (3 oz) packages liquid fruit pectin
(have these ready to pour and waiting in a bowl)

Bring to a rolling boil again and boil for 1 minute, stirring constantly.

Remove from heat. Skim foam if any.

Ladle into jars, filling to eighth inch from the top.

Process 5 minutes in water bath. (10 minutes more for high altitude)

Cool on towel, upright, until lids are sealed.