Halia’s Pineapple–Red Pepper Jelly
Serves: Makes about 2 cups
Every biscuit needs a spread, and this spread is heaven on a plate.
  • 3½ cups chopped fresh pineapple
  • 1¼ cups canned pineapple juice
  • ½ red bell pepper, chopped
  • 2½ cups sugar
  • 1 tablespoon lemon juice
  • Grated zest of 1 lemon
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • Pinch of salt and black pepper
  1. Using a few quick pulses, finely chop pineapple and red pepper in a food processor.
  2. Add finely chopped pineapple, juice, red pepper, sugar, lemon juice, and lemon zest to a large saucepan and bring to a low boil. Then reduce the heat and stir mixture over low heat for 30 to 40 minutes until a jam consistency is achieved.
  3. Mix water and cornstarch and add to simmering mixture along with salt and black pepper while continuing to stir for 3 to 5 minutes.
  4. Remove from heat and let cool for 45 minutes.
  5. For a delicious biscuit spread, spoon cooled jelly over a square of softened cream cheese and serve.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/uncover-a-fatal-secret-in-murder-with-honey-ham-biscuits-by-a-l-herbert/