Most pepper jelly recipes use of pectin powder to provide the proper texture, but in this recipe, use actual fruit to play that thickening role. My favorite way to use pepper jelly is in nut or seed butter sandwiches. You can also serve a little with basic scrambled tofu or in savory sandwiches. Or, use the jelly in quesadillas made with your favorite vegan cheese!

Pineapple Pepper Jelly [Vegan, Gluten-Free]

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1 cup


  • 1 cup minced fresh pineapple or mango
  • 1 hot pepper of choice, cored, seeded, and minced
  • 1 small bell pepper, cored, seeded and minced
  • 1/2 cup distilled white vinegar
  • Juice from 1/2 of a lime
  • 1/2 cup brown rice syrup
  • 1/4 cup agave nectar
  • 1/4 teaspoon coarse kosher salt


  1. Combine the pineapple, peppers, vinegar, lime juice, brown rice syrup, agave, and salt in a medium saucepan. Bring to a slow boil on medium-high heat, then lower the heat so that the mixture doesn’t bubble over.
  2. Stir frequently and simmer until quite thick, glossy and reduced to about half the original amount. This will take at least 1 hour. Keep in mind the jelly will continue to thicken as it cools.
  3. If you don’t plan on canning the jelly, let it cool to room temperature before transferring to an airtight jar. Store in the refrigerator for up to 2 weeks. If you want to can it for gifting or later use, ladle the hot jelly into a sterilized mason jar and process in a hot water bath for 5 minutes.


If you decide to make a large batch of the jelly for canning and find all that chopping action daunting, pulse the veggies in a food processor to mince them and save some time. Reprinted with permission from Bold Flavored Vegan Cooking by Celine Steen. Copyright 2017 by Page Street Publishing Co. Photographs copyright 2017 by Celine Steen.


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