Recipe by ssvinky
This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!
Top Review by Doug Mc
Very nice balance of flavors. Using 2 cans crushed pineapple, 2 cups each, yielded 1 1/2 quarts of product (about 20 4 ounce jars) and would not jell well after several days. Suspect pectin should be doubled if you use these items. I elected to remove habanero seeds and ribs prior to chopping them up. Very good on cream cheese, as a glaze for baked chicken or as a dipping sauce for fried coconut shrimp.
- 15 habanero peppers, seeded and divined (I typically use orange)
- 1 orange bell pepper (or a bell pepper the same color as the habanero)
- 4 cups pineapple, cubed
- 1 cup distilled white vinegar
- 5 cups sugar
- 3 ounces liquid fruit pectin
- 1 pinch salt
Directions See How It's Made
- In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
- Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
- Add Fruit Pectin, stir until dissolved.
- Add Sugar, stir until dissolved.
- Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
- Remove from Heat and Skim Foam.
- Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
- Seal and process in boiling water bath for 5 minutes.
- I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.