I love it when someone gives my husband something good to eat to take home. (That way I get to try it, too.) It’s even better when they give us the recipe. Earlier this year he was given Pineapple Habanero Jelly. Oh. My. Goodness!
The original recipe came from Lady Abigail. I modified it slightly by halving the recipe and using a can of pineapple tidbits. My husband and daughter don’t like large chunks in their jelly, so we processed the peppers and pineapple until smooth in our food processor. This was our first real foray into canning and it looks like we will be doing it again. Soon. Like this evening. This jelly is so good. But be warned: it packs heat!
Yellow bell pepper and habaneros ready to be processed
Draining the pineapples – crushed pineapple works well, too
Stir until mixed well – stir occasionally while simmering
A little trick to help seal the lids
Did you know that habaneros run 100,000 to 350,000 on the Scoville Scale (unless you are using the Red Savina habanero, which is 350,000 – 800,000 on the scale)? To put that in perspective, a bell pepper does not register and jalapenos are in the 3,500 – 8,000 range.
Video Primer to Canning
Our favorite way to eat this jelly – with cream cheese on crackers