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PdfPlace cubed pineapple in a food processor and using the "pulse" button, pulse until finely chopped (but not pureed).
Place pineapple in a large stock pot (you should have approx. 4 cups). Add seeded and minced jalapeno pepper, lemon juice, butter, crushed red pepper flakes and 1 package Sure-Jel (fruit pectin).
Bring to a boil over high heat, stirring often. Add sugar all at once, stir and return to a rolling boil (one that doesn't stop while stirring). Boil hard for 1 minute.
Remove from heat and ladle jelly into prepared mason jars. Cover with rings and lids and process in boiling water bath 10 minutes.
Remove jars from boiling water bath and let sit on your kitchen counter-top 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.
Once jars are sealed, and as jelly cools, slightly shake jars from time to time to evenly distribute pineapple and pepper pieces throughout the jelly.
Store jars on pantry shelf up to one year. Refrigerate any opened jars.
Yield: 7 - 8 oz. jelly
jarshttps://www.cookingwithmaryandfriends.com/2014/10/pineapple-jalapeno-jelly.html