PINEAPPLE JALAPENO JELLY

Steps:

• 1. BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• 2. Drain jars well before filling.
• 3. Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• 4. Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• 5. Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• 6. Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• 7. Add finely ground peppers to juice.
• 8. Stir sugar into juice in saucepot.
• 9. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• 10. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• 11. Remove from heat & skim off any foam with metal spoon.
• 12. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• 13. Cover with two-piece lids.
• 14. Screw bands on finger tight.
• 15. Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• 16. Cover; bring water to gentle boil & process 5 minutes.
• 17. Remove jars and place upright on a towel to cool completely.
• 18. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)