Pineapple Habanero Jelly

Total Time
1hr
Prep 30 mins
Cook 30 mins

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!

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.
Most Helpful

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.

Doug Mc November 22, 2010

LOVE this jelly! I'd had something similar from the store and wanted to make my own. This turned out even better than the original! <br/>I used 1 pineapple plus to serving spoons of (drained) crushed pineapple. <br/>I also substituted apple cider vinegar for the white, and used 8 TBSP of Clear-jel for thickening. <br/>This was a big hit with my family!

cntrygirl01 May 20, 2013

Love making this. We use it on paratha bread and as a condiment with cheese. One note- you must use fresh pineapple. Something about canned pineapple makes it not gel. One pineapple will be enough to make the recipe.

oconnell.cate September 09, 2012