Pineapple Red Pepper Jelly & Ham Biscuit Sliders
Sweet & spicy, this quick set jelly turns a simple ham & biscuit into a little party sandwich that no one can resist!
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Servings: 8
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
Leftovers of this quick set jelly will keep in the refrigerator for 3-4 weeks are delicious with cheese and crackers or as a glaze on grilled pork chops.