Pineapple Habanero Jelly

READY IN: 1hr
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.

Ingredients Nutrition

Directions

  1. In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
  2. Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
  3. Add Fruit Pectin, stir until dissolved.
  4. Add Sugar, stir until dissolved.
  5. Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
  6. Remove from Heat and Skim Foam.
  7. Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
  8. Seal and process in boiling water bath for 5 minutes.
  9. I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

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