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.
Video
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
denny says
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.
Yasmin says
@denny, did it set? I had to te do my pepper jelly too! I used this link. https://www.pickyourown.org/how_to_fix_runny_jam.htm
yahoo sign in says
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!
tank trouble 3 says
Looks so funny, its good.
g switch 3 says
Draining the pineapples – crushed pineapple works well, too
run 3 says
I do not mean to sound stupid but is fruit pectin the powder or liquid kind?
Lynda says
Not stupid. I use powdered pectin.
Trina says
I have made this a couple years ago and loved it! I just finished up two batches this afternoon.
My favorite ways to eat it are either on cream cheese with ritz crackers OR even better, on top of cabots habanero cheese on a ritz cracker….yes, I love ritz crackers! Thank you for the nummy recipe!
Lynda says
Thanks for taking the time to stop by and comment. (I like Cabots Habanero Cheese – it’s really good in cornbread.) I’ll have to try it your way.
laura A O'Toole says
I do not mean to sound stupid but is fruit pectin the powder or liquid kind?
Lynda says
Not stupid at all! Especially since I am only familiar with the powdered variety. 🙂
Peg says
I made this and it was out of this world good! Want to eat it every day! Thank you!
Lynda says
Thank you! I am delighted that you like it. 🙂
Evan Roades-Brown says
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!
Lynda says
You’re welcome. Thanks for sharing your experience. Did you try it on cream cheese?
Lucero @We Are Earthformed says
My favorite thing out of a jar has to be pickles!
Jessica says
Can I use apple cider vinegar as the vinegar?
Lynda says
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
Jessica says
I used the ACV and it turned out great! Thanks. Also added a little more of my habeneros…. but we like it hott!
Lynda says
That’s great to hear. I am delighted that you wrote back. (We like it hot, too!)
Vanessa: thequeenofswag says
This looks great. I don’t eat many jams but I would definitely make this for the family.
Crystal @ Simply Being Mommy.com says
That looks delicious. I wasn’t as adventurous as you but I did make some homemade grape jelly the other day.
Lynda says
I think grape jelly would intimidate me. You go girl!
Kathy Rauch Shupe says
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
Lynda says
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. 🙂
Tiff @ Babes and Kids says
This looks really yummy with the cream cheese and crackers. It reminds me a bit of jalapeno jelly.
courtney says
I love this! Hubby and I love spice – this would be perfect on chicken too!
Charlotte says
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 🙂
Anne - Mommy Has to Work says
I never heard of using peppers for a jelly! Sounds good!
Lynda says
It’s quite common in the South.
Ty @ Mama of 3 Munchkins says
This sounds really good!
Shell Feis says
My husband would love this, he’s a huge fan of the spicy jellys!
Rachel @ Following In My Shoes says
Pepper based jellies are my FAVORITE … and YES to having them with cream cheese!
Lolo says
My mom makes a jelly like that but not with pineapple! Yum!
Stefanie says
I love habanero jelly! Great recipe!
HilLesha says
Sounds yummy!
Robin Gagnon says
Oooo…. this would be awesome in my pineapple glazed shrimp!
Glenn Johnson says
I would like your recipe for the shrimp please
Glenn Johnson says
Sorry its glennjohnson637@gmail.com
Lynda says
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
Kathleen says
Sounds yummy. I had a sauce similar to this with lamb at a restaurant this week.
Lisa says
My hubby would love this!
Angela says
I don’t think I’ve ever had anything quite like this, and totally want to try it now.
Stephanie says
This looks delicious!! Thanks for sharing!
Lynda says
It is good! I love it mixed in my cottage cheese – it gives it some pep.
Liberty Boblett says
I have been looking for a recipe like this! Cannot wait to try this out. 🙂
Lynda says
Just make sure you use gloves. A respirator might come in handy, too. (Just kidding, but the vapors did make me cough a little.)
Kira says
I love spicy food so i think i will like the pineapple habanero jelly, might have to give it a try.
Onica {MommyFactor} says
Wow such an unusual recipe for me. Wonder how it tastes. Look yummy
Lynda says
It’s sweet heat. Great with cream cheese. Or cottage cheese.
Stacie @ The Divine Miss Mommy says
OMG this sounds amazing!!!
Sara Phillips says
That looks delicious! I bet my husband would love it! Pinning!
Jenn- The Rebel Chick says
The sweet with the spicy AND the creaminess of the cream cheese…it sounds absolutely amazing.
andy says
Habanero may be a little to hot for me, but I’d give it a shot. It looks great! Thanks for the post.
Katy says
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.
Jenn says
I bet the dichotomy of these flavors makes for an outstanding taste!
Beth says
Your husband brought it in today to work. THANK YOU! It was *A*mazing!! 🙂
Lynda says
Thank you. I was thankful that HE took on the job of cutting up the habaneros. What a good husband I have!
patti says
I like pepper jelly, so this sounds great to me
Penelope (NYC Blogger) says
That looks fabulous, and unique, I never tried before.
Tammy says
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!