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Pineapple Habanero Jelly

Homemade Pineapple Habanero Jelly is a wonderfully tangy and sweet spread that packs a punch! The combination of pineapple, habanero pepper, and sugar creates an incredibly unique flavor profile that’s perfect for adding some zest to your favorite recipes.

Jar of pineapple habanero jelly.

Whether you want to add some spice to your morning toast or use it as a glaze for grilled meats, this homemade jelly is sure to become your go-to condiment. If you’re looking for an easy way to add some exciting flavor to your meals, give homemade Pineapple Habanero Jelly a try!

This Pineapple Habanero Jelly is sweet and spicy. It’s also great served with cream cheese and crackers as an easy and delicious appetizer.

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.

Hand holding three habaneros.

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!

Ingredients

For this sweet condiment, you need the following ingredients:

  • 3 habanero peppers
  • 20 oz can of pineapple in juice, drained
  • ½ yellow bell pepper, seeds and pulp removed
  • 2 ½ cups sugar
  • ½ cup vinegar
  • 2 tablespoons fruit pectin
  • 4 – ½ pint jars

How To Make Pineapple Habanero Jelly

Start by washing your jars, lids, and rims. Place the clean jars in boiling water and boil for 10 minutes to sterilize.

Bell peppers in a food processor.
Yellow bell pepper and habaneros ready to be processed

Wearing gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth.

Draining pineapples in a collander.
Draining the pineapples – crushed pineapple works well, too

In a large pot, combine sugar, vinegar, and pepper blend. Stir on medium-high heat until it starts boiling. Turn the heat down and let it simmer for 20 minutes.

Making jelly in a pot.
Stir until mixed well – stir occasionally while simmering

Add fruit pectin and return to boil and cook for 1 minute.

Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal.

jar of pineapple habanero jelly

Pineapple Habanero Jelly

When paired with cream cheese, this tasty jelly transforms into a delicious spread for an appetizer.
4.58 from 49 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 servings
Calories: 165kcal

Ingredients

  • 3 habanero peppers
  • 20 ounces pineapple in juice drained
  • ½ yellow bell pepper seeds and pulp removed
  • cups sugar
  • ½ cup vinegar
  • 2 Tablespoons fruit pectin
  • 4 – ½ pint jars

Instructions

  • Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize.
  • Wearing gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth.
  • In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes.
  • Add fruit pectin and return to boil and cook for 1 minute.
  • Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal.

Notes

Adapted from Lady Abigail’s recipe. Note: Be very careful when handling habaneros. Do not touch your eyes, mucous membranes, your pets, or your children.

Nutrition

Serving: 1/16 | Calories: 165kcal | Carbohydrates: 42g | Sodium: 17mg | Fiber: 1g | Sugar: 37g
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Upside down jar of jelly.
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.

Pineapple Habanero Jelly on a cracker.

Our favorite way to eat this jelly – with cream cheese on crackers

What is your favorite thing out of a jar?


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76 Comments

  1. 5 stars
    I have made this many times over the past couple of years. I makes a great sauce for pork or shrimp. I have to make it several times a year as it is in high demand with my friends. thank you for posting this

    1. Thanks for coming back and leaving your comment. We are so delighted that you like it.
      My husband would completely agree with you about it making a great sauce.

  2. I haven’t made this particular recipe, but bought some at a market and it tasted realty well. I have used it on air fried salmon(added the last 5 mine of cook). smoked babyback ribs(dry rubbed only, I didn’t use a sauce, added last 20 min) and plan to try in on a pork tenderloin. I plan to make some ASAP.

    1. Honestly, I do not know.

      But according to the National Center For Home Food Preservation, “Opened home-canned jams and jellies should be kept in the refrigerator at 40°F or lower. “Regular” – or pectin-added, full-sugar – cooked jams and jellies are best stored for 1 month in the refrigerator after opening. They may last longer depending on the specific product and how it is used. The expected shelf life will be shortened by keeping the container frequently open and/or out at room temperature for long periods of time during use.”

  3. I made this last night and it tastes awesome and I followed the recipe but mine did not set up yet the next day. will it eventually or should I open the jars and cook it again with more pectin? I used the liquid pectin as that is what I’ve been reading in all the other recipes.

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