Pineapple Habanero Jelly

ssvinky's Note:

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!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 4 oz. J ...

• 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:

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.

Reviews

[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.

[ahthnee]

I completely agree with Ssvinky's review. Awesome stuff, used additional pectin as he suggested but it still needed more. I used a combination of fresh and canned pineapple.

It was so spicy hot when I first made it that I thought it was ruined...after a couple days it mellowed and was terrific.

Be very careful with the habaneros.