Pineapple Habanero Jelly – serve with cream cheese and crackers and you have 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!
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Pineapple Habanero Jelly Recipe
Scroll down the page for a printable version of this recipe.
- 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.
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.
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
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.
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.
What is your favorite thing out of a jar?
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I do not mean to sound stupid but is fruit pectin the powder or liquid kind?
Not stupid at all! Especially since I am only familiar with the powdered variety. 🙂
I made this and it was out of this world good! Want to eat it every day! Thank you!
Thank you! I am delighted that you like it. 🙂
I made this recipe today – it was really simple and straightforward. I used Apple Cider Vinegar and had no issues, substituted spicy red pepper for the yellow bell, and added a half cup of the leftover pineapple juice. Unfortunately, I mistook the two Tbls of fruit pectin to be equal to one packet of Low Sugar Sure Jell – it was way too much and them mixture started congealing while still hot! Hopefully the extra thickness will prevent users from taking too much…the heat is wonderful but it lingers for five minutes! Thanks for the recipe!
You’re welcome. Thanks for sharing your experience. Did you try it on cream cheese?
My favorite thing out of a jar has to be pickles!
Can I use apple cider vinegar as the vinegar?
Very good question. I have not tried it, so I do not know. (Sorry.) I would think that you can. I found this site and it may prove helpful: http://www.foodpreserving.org/2013/05/vinegars-to-use-when-canning.html
I used the ACV and it turned out great! Thanks. Also added a little more of my habeneros…. but we like it hott!
That’s great to hear. I am delighted that you wrote back. (We like it hot, too!)
This looks great. I don’t eat many jams but I would definitely make this for the family.
That looks delicious. I wasn’t as adventurous as you but I did make some homemade grape jelly the other day.
I think grape jelly would intimidate me. You go girl!
I was wondering if I would just double everything to make more than 4 of the jars??I normally use the 8oz ball jelly jars..any tips??thank you
I am not an expert at making jelly, but I don’t see why it would not work. Just be careful with the hot liquids. 🙂
This looks really yummy with the cream cheese and crackers. It reminds me a bit of jalapeno jelly.
I love this! Hubby and I love spice – this would be perfect on chicken too!
I’ve never made jelly before, but would love to give it a whirl. This recipe sounds delicious!! Stopping in from SITS today and hope you’re enjoying your weekend 🙂
I never heard of using peppers for a jelly! Sounds good!
It’s quite common in the South.
This sounds really good!
My husband would love this, he’s a huge fan of the spicy jellys!
Pepper based jellies are my FAVORITE … and YES to having them with cream cheese!
My mom makes a jelly like that but not with pineapple! Yum!
I love habanero jelly! Great recipe!
Sounds yummy!
Oooo…. this would be awesome in my pineapple glazed shrimp!
I would like your recipe for the shrimp please
Sorry its glennjohnson637@gmail.com
Hi Glenn,
I am going to pass your comment on to Robin to let her know that you are interested in her shrimp recipe. It sounds delicious, doesn’t it?
Lynda
Sounds yummy. I had a sauce similar to this with lamb at a restaurant this week.
My hubby would love this!
I don’t think I’ve ever had anything quite like this, and totally want to try it now.
This looks delicious!! Thanks for sharing!
It is good! I love it mixed in my cottage cheese – it gives it some pep.
I have been looking for a recipe like this! Cannot wait to try this out. 🙂
Just make sure you use gloves. A respirator might come in handy, too. (Just kidding, but the vapors did make me cough a little.)
I love spicy food so i think i will like the pineapple habanero jelly, might have to give it a try.
Wow such an unusual recipe for me. Wonder how it tastes. Look yummy
It’s sweet heat. Great with cream cheese. Or cottage cheese.
OMG this sounds amazing!!!
That looks delicious! I bet my husband would love it! Pinning!
The sweet with the spicy AND the creaminess of the cream cheese…it sounds absolutely amazing.
Habanero may be a little to hot for me, but I’d give it a shot. It looks great! Thanks for the post.
Yummm! I eat pepper jelly the same way with cream cheese on crackers. I have a recipe for Jalapeno Mango Jelly that is really delicious.
I bet the dichotomy of these flavors makes for an outstanding taste!
Your husband brought it in today to work. THANK YOU! It was *A*mazing!! 🙂
Thank you. I was thankful that HE took on the job of cutting up the habaneros. What a good husband I have!
I like pepper jelly, so this sounds great to me
That looks fabulous, and unique, I never tried before.
I am currently addicted to Mango Peach Salsa, oh heavens it’s good. Your recipe sounds like something my parents would really enjoy – a little too much heat for me though!