1 1/2Cpineapple juice from the tidbits,separate out 2 Tbsp
1smallred bell pepper, finely diced
1tspred pepper flakes
20frozen buttermilk biscuits
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 Tbsp 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.
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.