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Hi gang!
Yesterday I had a pineapple, after pealing it thickly enough to remove the eyes and core. I got thinking, what a waist of goodness to throw away what was left. I placed the core and as much of the fruit with the eyes as I could cut away from the skin into a saucepan, covered it with water and bought it to the boil then left it to simmer for a few mins. Then strained the liquid through a muslin cloth, "clean tea towel " and sive into a clean saucepan, squeezed out as much liquid from the remaining pulp that I could and got about a pint and half of liquid!
To this I added about a pound and a Half of preserving shugar, (ie. 1 pound of shugar per pint of liquid.) Then I added half a finely choped red scotch bonnet chilli and a few choped apple mint leaves. If had more liquid I would have added more chilli & mint but this was a first try at this with pineapple instead of cooking apples! I bought the mixture slowly to the boil to desolve the shugar stiring all the time! Then cooked it at a rappid boil, still stiring to stop the sugar burning
untill it was just at setting point! Test for setting by removing pan from heat when you think its ready, place a small amount of mixture on a pree chilled plate leave in fridge for a few mins. Check plate after a few mins if it's set then your away! 
Decant mix from saucepan into clean and warmed jars, cover jelly with lid but do not tighten fully untill jars have cooled!
Hey presto a different take on the Apple Chilli jelly that was on here once b4!
The only thing I found was that the mint turned the jelly a bit dark in colour, next time I will add the mint just b4 I decant mixture! Try it and enjoy, its yummy with pork or chicken, any meat you fancy I suppose
Yesterday I had a pineapple, after pealing it thickly enough to remove the eyes and core. I got thinking, what a waist of goodness to throw away what was left. I placed the core and as much of the fruit with the eyes as I could cut away from the skin into a saucepan, covered it with water and bought it to the boil then left it to simmer for a few mins. Then strained the liquid through a muslin cloth, "clean tea towel " and sive into a clean saucepan, squeezed out as much liquid from the remaining pulp that I could and got about a pint and half of liquid!
To this I added about a pound and a Half of preserving shugar, (ie. 1 pound of shugar per pint of liquid.) Then I added half a finely choped red scotch bonnet chilli and a few choped apple mint leaves. If had more liquid I would have added more chilli & mint but this was a first try at this with pineapple instead of cooking apples! I bought the mixture slowly to the boil to desolve the shugar stiring all the time! Then cooked it at a rappid boil, still stiring to stop the sugar burning
untill it was just at setting point! Test for setting by removing pan from heat when you think its ready, place a small amount of mixture on a pree chilled plate leave in fridge for a few mins. Check plate after a few mins if it's set then your away! Decant mix from saucepan into clean and warmed jars, cover jelly with lid but do not tighten fully untill jars have cooled!Hey presto a different take on the Apple Chilli jelly that was on here once b4!
The only thing I found was that the mint turned the jelly a bit dark in colour, next time I will add the mint just b4 I decant mixture! Try it and enjoy, its yummy with pork or chicken, any meat you fancy I suppose
One Love & Unity
You can always do it the traditional way with some cooking or eating apples. Just quater them use the whole fruit, skin pips everything, bung it all in the pan with the water, do the same as I did with the pineapple. If I'd have had some apples then I would have used them and prob not thought about trying with the pineapple! 
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