This Pineapple Habanero Jelly is sweet and spicy. It’s great served with cream cheese and crackers as an easy and delicious appetizer.
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!
How To Make Pineapple Habanero Jelly
For this sweet condiment, you need the following ingredients:
- 3 habanero peppers
- 1 – 20 oz can of pineapple in juice drained
- ½ yellow bell pepper seeds and pulp removed
- 2½ cups sugar
- ½ cup vinegar
- 2 Tbsp. fruit pectin
- 4 – ½ pint jars
Start by washing your jars, lids, and rims. Place the 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.
Pineapple Habanero Jelly
Ingredients
- 3 habanero peppers
- 1 – 20 oz can of pineapple in juice drained
- ½ yellow bell pepper seeds and pulp removed
- 2½ cups sugar
- ½ cup vinegar
- 2 Tbsp. 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
Nutrition
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.
Our favorite way to eat this jelly – with cream cheese on crackers
What is your favorite thing out of a jar?
Other Recipes You Might Like:
- Julie’s Cheesy Lasagna
- Brownie Sheet Cake
- Brown Sugar Glazed Meatloaf
- Slow Cooker Roast
- Bakery-Style Blueberry Muffins
DAVID LONG says
how long will this last in the refrigerator?
Lynda says
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.”