14 of Jalapeño Peppers, minced

2 of 20 Cans Crushed Pineapple, drained

¼ Cup Apple Cider Vinegar

2 of 1¾ Ounce Sure Jell

6 of Canning Jars - Pint

1 Teaspoon Cardamom

½ Teaspoon Coriander

6 Cup Sugar

Wash the jars, lids, and rings with soapy water. Sterilize them. I use my dishwasher on sanitize mode to do this. Alternately, they can be boiled at 220°. Remove them with canning tongs to the oven at its minimium temperature to await filling (this will facilitate reheating the jars once they are filled).

Wash the jalapeños in cold water. Remove the stems and seeds. Mince.

Optionally, purée the jalapeños, pineapple, or both.

Combine the pineapple, jalapeños, Sure Jell, Cardamom, Apple Cider Vinegar, and Coriander in a pot with enough room to accommodate the later addition of 6 cups of suger.

Bring to a brisk boil.

Stir in the 6 cups of sugar.

Continue to boil until the mixture reaches 220°.

Remove from heat and ladle the mixture into the jars.

Place lids on the jars. Do night tighten too much.

Reheat the jars at a boil for 10 minutes or so. Do not over boil.

After a day or so, check lids to ensure their seals are tight. If the lids are of the type that pop up when the jar is opened, pushing down on the lid should not cause the center of the lid to pop up. Otherwise, test the lids by attempting to turn them as if you intened to open them (do not actually open them). It should resist.

My mother always stored put-up jellies for 1 year. I am not able to do so, because, well, I am weak. I wait a mere three months.