Pineapple Habanero Jelly is a delightful blend of tangy pineapple sweetness with a hint of spicy heat from habanero peppers. This jelly is versatile, perfect for spreading on toast, pairing with cream cheese and crackers, or even as a glaze for grilled meats. The combination of pineapple, habanero, and sugar creates a flavor profile that’s both unique and irresistible.

Why You’ll Love This Pineapple Jelly

Bright Tropical Flavor: The fresh pineapple gives this jelly a vibrant, tropical taste that’s balanced by the heat of the habanero peppers.
Versatile Use: Perfect as a sandwich spread, on toast, serving with cream cheese, or glazing meats. The possibilities are endless!
Customizable Heat: Adjust the number of habaneros to control the level of heat to suit your preference. I recommend that you only use a few the first time you try it.
Simple Process: This recipe uses easy-to-find ingredients like canned pineapple and fruit pectin, making it an approachable project for both beginners and experienced canners.

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 white vinegar
2 tablespoons fruit pectin
4 – ½ pint jars

Directions

Prep the Jars: Start by washing your jars, lids, and rims. Place the clean jars in boiling water and boil for 10 minutes to sterilize.
Prepare the peppers: Wear gloves, cut the habaneros and bell pepper in half, and remove the seeds and pulp. Place in a food processor.

Blend the Pineapple: Add the drained pineapple to the food processor and blend until smooth.
Cook the Jelly: In a large pot, combine the sugar, vinegar, and pepper-pineapple mixture. Stir over medium-high heat until it starts to boil. Reduce the heat and let it simmer for 20 minutes.

Habaneros, pineapple, and pureed peppers cooking in a pot.

Add the Pectin: Stir in the fruit pectin and bring the mixture back to a boil. Cook for 1 minute, stirring constantly.

Jar the Jelly: Pour the jelly into the prepared jars, leaving ¼ inch of headspace.

Hot jelly being ladled into a glass jar.

Wipe the jar rims, place the lids and screw bands on to “fingertip tight”, and process in a boiling-water canner for 10 minutes.

Tips for Success

Wear Gloves: When handling habanero peppers, always wear gloves to avoid irritation.
Check the Set: After adding the pectin, use the spoon test. Dip a cold metal spoon into the jelly; if it thickens and gels, it’s ready. (Please note that this is typically done when not using pectin.)
Consistency Adjustments: For a smoother texture, process the mixture longer in the food processor. For chunkier jelly, pulse briefly.

Storage Instructions

Store your Pineapple Habanero Jelly in a cool, dark place for up to one year. Once opened, keep it refrigerated and consume it within 2-3 weeks.

Substitutions and Variations

Fruit Variations: Swap out the pineapple for mango or peach for a different tropical twist.
Heat Level: Adjust the number of habanero peppers for a milder or spicier jelly.
Sweetness: Reduce the sugar slightly if you prefer a less sweet jelly, but be mindful that this may affect the set.
Vinegar Options: Apple cider vinegar can be used instead of white vinegar for a more complex flavor.

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.

What to Serve with Pineapple Habanero Jelly

Appetizer: Serve it over cream cheese with crackers for an easy and impressive appetizer.
Glaze: Use it as a glaze for grilled chicken, ham, or shrimp for a sweet and spicy kick.
Dessert: Drizzle over vanilla ice cream or cheesecake for a unique dessert topping.

Tips for Using a Water Bath Canner

Prepare Your Jars: Before you start, make sure your jars, lids, and rims are clean. Wash them in warm, soapy water, then sterilize the jars by boiling them in the canner for 10 minutes. Keep them hot until you’re ready to fill them.
Use the Right Equipment: A good water bath canner is essential for safe and effective canning. The Granite Ware 21-Quart Steel/Porcelain Water-Bath Canner is a great choice. It’s durable, heats evenly, and can hold up to 7 quart-size jars at once.
Fill the Canner with Water: Before adding your filled jars, fill the canner with enough hot water to cover the jars by at least 1-2 inches. This ensures that the jars are fully submerged during processing.
Loading the Canner: Use a jar lifter to carefully lower the filled jars into the canner. Make sure they’re not touching each other or the sides of the canner to allow for proper water circulation.
Maintaining a Boil: Once the jars are in the canner, bring the water to a full rolling boil. Start timing the processing once the water reaches this stage. Keep the water boiling throughout the entire process to ensure the food inside the jars is safely preserved.
Adjust for Altitude: If you live at a higher altitude, you’ll need to adjust your processing time. For every 1,000 feet above sea level, add an additional 5 minutes to the processing time.
Cooling the Jars: After processing, use the jar lifter to remove the jars from the canner. Place them on a towel or cooling rack, leaving space between the jars to allow for even cooling. Let them sit undisturbed for 12-24 hours.
Check the Seals: Once the jars are cool, check the seals by pressing down on the center of the lids. If they don’t pop back, the jars are sealed correctly. Any jars that haven’t sealed should be refrigerated and used first.
Label and Store: Label your jars with the contents and the date, then store them in a cool, dark place. Properly processed and sealed jars can last up to a year.
Safety First: Always follow up-to-date canning guidelines from reliable sources like the USDA or your local extension office to ensure food safety.

Ready to add some sweet heat to your meals? Try this Pineapple Habanero Jelly recipe and let me know how you enjoy it!