Sweet & spicy, this quick set jelly is easy to make on the stove with just a little cornstarch. It keeps in the fridge for up to 3-4 weeks and is perfect over cream cheese as an appetizer, with crackers and a little Gouda, or my favorite, on a ham and biscuit slider.
What You Need To Make Pineapple Red Pepper Jelly & Ham Biscuit Sliders
- pineapple tidbits
- red bell pepper
- sugar
- lemon juice
- red pepper flakes
- corn starch
- frozen biscuits
- ham
Pineapple Red Pepper Jelly & Ham Biscuit Sliders are always a hit at any get-together. Little party sandwiches just can’t compare to this kind of Southern hospitality on a plate. Brunch? Yes, please! And Kentucky Derby parties? Well, I can’t make enough of these to keep the platter full!
So, let’s talk about this jelly. Because you might be thinking canning and pectin and jars in hot water baths and a long process that takes all day and… No. Just no. I know that you don’t have time for that. And nothing about that would make this an easy appetizer.
This golden jar of sweet spiciness cooks stovetop for about 45 minutes, quick sets with a little cornstarch, gets poured in a jar and is ready to serve as soon as it cools (or sooner if you don’t mind it warm- which I don’t- warm jam, hot biscuits… pure heaven).
Pineapple Red Pepper Jelly & Ham Biscuit Sliders
Ingredients
- 4 C pineapple tidbits, drained
- 1 ½ C pineapple juice from the tidbits, separate out 2 Tbsp
- 3 C sugar
- 1 small red bell pepper, finely diced
- 2 tablespoon lemon juice
- 1 teaspoon red pepper flakes
- 2-3 tablespoon cornstarch
Sliders
- 20 frozen buttermilk biscuits
- sliced ham
Instructions
- In a food processor, pulse pineapple and diced red bell pepper a few times. Bell pepper should be rough chopped and chunky.
- Add all the jelly ingredients except cornstarch and 2 tablespoon of pineapple juice to a large sauce pan. Bring to a low boil that cannot be stirred down and cook on low heat for 40-45 minutes, stirring constantly to prevent from scorching. Pineapple reduce by almost half and be golden red. It will have the appearance of jam.
- Mix cornstarch with remaining pineapple juice. Slowly add to jelly while stirring. Continue to stir and cook for another 3-5 minutes.
- Remove from stove top and carefully pour or spoon into clean fruit jars. Allow to cool (approx. 1 hr).
- While jelly is cooling, prepare biscuits according to package instructions. When biscuits are done, remove from oven and cool.
- When the biscuits and the jelly are cooled, assemble sliders by cutting open biscuits, spreading a layer of jelly on the bottom half, topping with a slice of ham or two and adding the top of biscuit.
Notes
Other Yummies You Might Enjoy!
Hawaiian Popper Crescent Rolls
Making it Easy to Make and Serve
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***Pin This Pineapple Red Pepper Jelly Recipe***
Could you can this to make it shelf stable? Just thinking this would be a nice gift during the holidays!
You sure can! Just sterilize your jars and use pectin instead of cornstarch. Just like you would for any other canning recipe! Works either way.
Can you tell us how much this makes? B.
Hi, Barbara!
This makes about 16 oz. Usually more than plenty for a party or get-together!
Not sure if you can answer this question. Can the red bell pepper be omitted? Or can it be replaced with something else? My husband is now allergic to bell peppers and I truly enjoy pepper jelly and he did also until recently. I feel bad for him not being able to enjoy it.
Hi, Crystal! You can omit the red bell pepper. It won’t be a “pepper jelly,” technically, but the recipe will still work.
What is meant by “. . . a low boil that cannot be stirred down . . .”? Thanks.
Hi, Cher! It’s a low boil that doesn’t stop when stirred. Enjoy!