This tropical jelly combines the delicate flavor of dragonfruit with the bright sweetness of pineapple. It has a beautiful pink color and a smooth texture, making it a wonderful addition to breakfast or a tropical cheese board.

Yield: Approximately 2 1/2–3 cups
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Storage: Refrigerate promptly; use within 2 weeks.

Ingredients

– 2 cups finely chopped ripe dragonfruit
– 1 cup finely chopped fresh pineapple
– 1/2 cup water
– 2 tablespoons fresh lemon juice
– 1 package (1.75 ounces) regular powdered fruit pectin
– 3 cups granulated sugar

Instructions

1. Place the chopped dragonfruit, pineapple, and water in a small saucepan.
2. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the fruit softens.
3. Mash the fruit thoroughly with a potato masher.
4. Pour the mixture through a fine-mesh strainer lined with clean cheesecloth. Allow the juice to drain into a bowl. For a clearer jelly, avoid squeezing the cheesecloth.
5. Measure out 1 1/2 cups of the strained fruit juice. If you have less, add a little water to reach that amount.
6. Transfer the measured juice to a clean saucepan. Stir in the lemon juice and powdered pectin, following the manufacturer’s directions for cooked jelly.
7. Bring to a full rolling boil over medium-high heat.
8. Add the sugar and stir until dissolved.
9. Return the mixture to a full rolling boil and cook for the time specified by the pectin manufacturer.
10. Remove from the heat and skim off any foam.
11. Carefully pour the hot jelly into clean, heat-safe jars. Allow it to cool briefly and refrigerate promptly.
12. Refrigerate for several hours before serving. The jelly will continue to thicken as it chills.

Serving Suggestions

– Spread on warm toast or freshly baked biscuits.
– Brush over grilled pineapple.
– Serve with a mild cheese and crackers.
– Use as a glaze for baked chicken during the final few minutes of cooking.
– Spoon over vanilla ice cream or coconut pudding.

Storage: Keep refrigerated and use within 2 weeks. The texture may be softer than conventional jelly because the recipe has not been tested for a firm gel or shelf-stable canning.