Hot Honey Pineapple Jelly

 Ingredients

4 cups pineapple juice (fresh or bottled unsweetened)
1 to 2 tbsp finely minced habanero or jalapeño peppers (adjust for desired heat level)
½ cup hot honey (or regular honey infused with chili/cayenne)
3 cups granulated sugar (or use a low-sugar pectin amount if preferred)
2 tbsp bottled lemon juice (to ensure safe acidity)
1 box (1.75 oz) standard fruit pectin (like Sure-Jell or Certo)
⅛ tsp butter (optional, to reduce foaming) 

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Instructions

1. Prepare the Canner and Jars

Wash half-pint (8 oz) jelly jars, lids, and screw bands in hot, soapy water.
Keep jars hot in simmering water until you are ready to fill them. Prepare your water bath canner with enough water to cover the jars by 1 to 2 inches. 

2. Combine the Base

In a large, deep stainless steel saucepan, combine the 4 cups of pineapple juice, lemon juice, minced hot peppers, and hot honey.
Whisk in the package of powdered pectin until dissolved. Add the optional butter to prevent heavy foaming.  

3. Boil and Add Sugar

Place the pot over high heat and bring the mixture to a hard, rolling boil that cannot be stirred down.
Gradually stir in the 3 cups of sugar.
Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove the pan from the heat and skim off any remaining foam with a metal spoon.

4. Jar and Process

Ladle the hot jelly into your hot 8 oz jars, leaving ¼ inch of headspace.
Wipe the jar rims clean with a damp paper towel dipped in vinegar.
Place the flat lids on top and screw the bands down fingertip tight.
Lower the jars into the boiling water bath canner. Process the half-pint jars for 10 minutes (adjusting for your local altitude if above 1,000 feet).
Turn off the heat, remove the lid, and let the jars rest in the water for 5 minutes before transferring them to a towel-lined counter to cool completely for 24 hours.