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Home » Recipes » Pineapple Habanero Jelly

Pineapple Habanero Jelly

Published: Apr 16, 2021 · Modified: Mar 29, 2023 by Lynda · This post may contain affiliate links.

Jump to Recipe

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.
Jump to:
  • 📝 Ingredients
  • 👩🏻‍🍳 How To Make Pineapple Habanero Jelly
  • 📖 Recipe

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.

📖 Recipe

jar of pineapple habanero jelly

Pineapple Habanero Jelly

When paired with cream cheese, this tasty jelly transforms into a delicious spread for an appetizer.
4.57 from 48 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
Author: Lynda

Ingredients

  • 3 habanero peppers
  • 20 ounces pineapple in juice drained
  • ½ yellow bell pepper seeds and pulp removed
  • 2½ 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.

Video

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
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!
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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    Recipe Rating




  1. denny says

    October 26, 2020 at 4:29 am

    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.

    Reply
    • Yasmin says

      November 29, 2020 at 10:59 pm

      @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

      Reply
  2. yahoo sign in says

    June 29, 2018 at 1:45 am

    4 stars
    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!

    Reply
  3. tank trouble 3 says

    June 22, 2018 at 2:54 am

    5 stars
    Looks so funny, its good.

    Reply
  4. g switch 3 says

    June 09, 2018 at 4:39 pm

    5 stars
    Draining the pineapples – crushed pineapple works well, too

    Reply
  5. run 3 says

    March 20, 2018 at 2:49 am

    5 stars
    I do not mean to sound stupid but is fruit pectin the powder or liquid kind?

    Reply
    • Lynda says

      March 20, 2018 at 6:52 am

      Not stupid. I use powdered pectin.

      Reply
  6. Trina says

    December 09, 2017 at 5:48 pm

    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!

    Reply
    • Lynda says

      December 10, 2017 at 6:12 am

      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.

      Reply
  7. laura A O'Toole says

    October 07, 2016 at 10:50 pm

    I do not mean to sound stupid but is fruit pectin the powder or liquid kind?

    Reply
    • Lynda says

      October 08, 2016 at 11:21 am

      Not stupid at all! Especially since I am only familiar with the powdered variety. 🙂

      Reply
  8. Peg says

    September 05, 2015 at 1:37 pm

    I made this and it was out of this world good! Want to eat it every day! Thank you!

    Reply
    • Lynda says

      September 05, 2015 at 3:08 pm

      Thank you! I am delighted that you like it. 🙂

      Reply
  9. Evan Roades-Brown says

    September 14, 2014 at 1:06 pm

    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!

    Reply
    • Lynda says

      September 14, 2014 at 4:17 pm

      You’re welcome. Thanks for sharing your experience. Did you try it on cream cheese?

      Reply
  10. Lucero @We Are Earthformed says

    May 13, 2014 at 12:02 pm

    My favorite thing out of a jar has to be pickles!

    Reply
  11. Jessica says

    November 04, 2013 at 6:51 pm

    Can I use apple cider vinegar as the vinegar?

    Reply
    • Lynda says

      November 04, 2013 at 7:27 pm

      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

      Reply
      • Jessica says

        November 05, 2013 at 4:33 pm

        I used the ACV and it turned out great! Thanks. Also added a little more of my habeneros…. but we like it hott!

        Reply
        • Lynda says

          November 05, 2013 at 5:35 pm

          That’s great to hear. I am delighted that you wrote back. (We like it hot, too!)

          Reply
  12. Vanessa: thequeenofswag says

    August 14, 2013 at 5:49 pm

    This looks great. I don’t eat many jams but I would definitely make this for the family.

    Reply
  13. Crystal @ Simply Being Mommy.com says

    August 08, 2013 at 10:45 am

    That looks delicious. I wasn’t as adventurous as you but I did make some homemade grape jelly the other day.

    Reply
    • Lynda says

      August 11, 2013 at 4:17 pm

      I think grape jelly would intimidate me. You go girl!

      Reply
      • Kathy Rauch Shupe says

        September 14, 2013 at 1:14 pm

        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

        Reply
        • Lynda says

          September 14, 2013 at 2:09 pm

          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. 🙂

          Reply
  14. Tiff @ Babes and Kids says

    August 06, 2013 at 10:24 am

    This looks really yummy with the cream cheese and crackers. It reminds me a bit of jalapeno jelly.

    Reply
  15. courtney says

    August 05, 2013 at 1:42 pm

    I love this! Hubby and I love spice – this would be perfect on chicken too!

    Reply
  16. Charlotte says

    August 04, 2013 at 2:39 pm

    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 🙂

    Reply
  17. Anne - Mommy Has to Work says

    August 04, 2013 at 9:05 am

    I never heard of using peppers for a jelly! Sounds good!

    Reply
    • Lynda says

      August 04, 2013 at 9:30 am

      It’s quite common in the South.

      Reply
  18. Ty @ Mama of 3 Munchkins says

    August 04, 2013 at 4:00 am

    This sounds really good!

    Reply
  19. Shell Feis says

    August 04, 2013 at 2:21 am

    My husband would love this, he’s a huge fan of the spicy jellys!

    Reply
  20. Rachel @ Following In My Shoes says

    August 03, 2013 at 11:40 pm

    Pepper based jellies are my FAVORITE … and YES to having them with cream cheese!

    Reply
  21. Lolo says

    August 03, 2013 at 7:48 pm

    My mom makes a jelly like that but not with pineapple! Yum!

    Reply
  22. Stefanie says

    August 03, 2013 at 7:30 pm

    I love habanero jelly! Great recipe!

    Reply
  23. HilLesha says

    August 03, 2013 at 2:44 pm

    Sounds yummy!

    Reply
  24. Robin Gagnon says

    August 03, 2013 at 1:02 pm

    Oooo…. this would be awesome in my pineapple glazed shrimp!

    Reply
    • Glenn Johnson says

      January 13, 2015 at 5:19 am

      I would like your recipe for the shrimp please

      Reply
      • Glenn Johnson says

        January 13, 2015 at 5:25 am

        Sorry its glennjohnson637@gmail.com

        Reply
        • Lynda says

          January 13, 2015 at 8:10 am

          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

          Reply
  25. Kathleen says

    August 02, 2013 at 10:45 pm

    Sounds yummy. I had a sauce similar to this with lamb at a restaurant this week.

    Reply
  26. Lisa says

    August 02, 2013 at 9:19 pm

    My hubby would love this!

    Reply
  27. Angela says

    August 01, 2013 at 11:17 pm

    I don’t think I’ve ever had anything quite like this, and totally want to try it now.

    Reply
  28. Stephanie says

    July 31, 2013 at 8:23 pm

    This looks delicious!! Thanks for sharing!

    Reply
    • Lynda says

      July 31, 2013 at 9:02 pm

      It is good! I love it mixed in my cottage cheese – it gives it some pep.

      Reply
  29. Liberty Boblett says

    July 31, 2013 at 8:21 pm

    I have been looking for a recipe like this! Cannot wait to try this out. 🙂

    Reply
    • Lynda says

      July 31, 2013 at 9:04 pm

      Just make sure you use gloves. A respirator might come in handy, too. (Just kidding, but the vapors did make me cough a little.)

      Reply
  30. Kira says

    July 31, 2013 at 8:20 pm

    I love spicy food so i think i will like the pineapple habanero jelly, might have to give it a try.

    Reply
  31. Onica {MommyFactor} says

    July 31, 2013 at 8:19 pm

    Wow such an unusual recipe for me. Wonder how it tastes. Look yummy

    Reply
    • Lynda says

      July 31, 2013 at 9:06 pm

      It’s sweet heat. Great with cream cheese. Or cottage cheese.

      Reply
  32. Stacie @ The Divine Miss Mommy says

    July 31, 2013 at 8:19 pm

    OMG this sounds amazing!!!

    Reply
  33. Sara Phillips says

    July 31, 2013 at 8:18 pm

    That looks delicious! I bet my husband would love it! Pinning!

    Reply
  34. Jenn- The Rebel Chick says

    July 31, 2013 at 7:58 pm

    The sweet with the spicy AND the creaminess of the cream cheese…it sounds absolutely amazing.

    Reply
  35. andy says

    July 30, 2013 at 6:37 pm

    Habanero may be a little to hot for me, but I’d give it a shot. It looks great! Thanks for the post.

    Reply
  36. Katy says

    July 30, 2013 at 3:36 pm

    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.

    Reply
  37. Jenn says

    July 30, 2013 at 3:30 pm

    I bet the dichotomy of these flavors makes for an outstanding taste!

    Reply
  38. Beth says

    July 30, 2013 at 1:39 pm

    Your husband brought it in today to work. THANK YOU! It was *A*mazing!! 🙂

    Reply
    • Lynda says

      July 30, 2013 at 5:18 pm

      Thank you. I was thankful that HE took on the job of cutting up the habaneros. What a good husband I have!

      Reply
  39. patti says

    July 30, 2013 at 12:56 pm

    I like pepper jelly, so this sounds great to me

    Reply
  40. Penelope (NYC Blogger) says

    July 30, 2013 at 12:45 pm

    That looks fabulous, and unique, I never tried before.

    Reply
  41. Tammy says

    July 30, 2013 at 11:41 am

    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!

    Reply
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Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

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