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Pineapple Habanero Jelly

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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.

Jar of pineapple habanero jelly.

Why You’ll Love This Pineapple Jelly

  • Bright Tropical Flavor: The fresh pineapple gives this jelly a vibrant, tropical taste thatโ€™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.
Hand holding three habaneros.

Ingredients

  • 3 habanero peppers
  • 20 oz can of pineapple in juice, drained
  • ยฝ yellow bell pepper, seeds and pulp removed
  • 2 ยฝ cups sugar
  • ยฝ cup white vinegar
  • 2 tablespoons fruit pectin
  • 4 โ€“ ยฝ pint jars

Directions

  1. 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.
  2. Prepare theย peppers: Wear gloves, cut the habaneros and bell pepper in half, and removeย the seeds and pulp. Place in a food processor.
Peppers in a food processor bowl.
  1. Blend the Pineapple: Add the drained pineapple to the food processor and blend until smooth.
  2. 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 ยผ inch of headspace.

Wipe the jar rims, place the lids and screw bands on to โ€œfingertip tightโ€, and process in a boiling-water canner for 10 minutes.

Jars of jelly in a water bath canner.

    Tips for Success

    • Wear Gloves: When handling habanero peppers, always wear gloves to avoid irritation.
    • Check the Set: After adding the pectin, use theย 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 whenย notย 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

    1. 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.
    2. Use the Right Equipment: A good water bath canner is essential for safe and effective canning. Theย Granite Ware 21-Quart Steel/Porcelain Water-Bath Cannerย is a great choice. Itโ€™s durable, heats evenly, and can hold up to 7 quart-size jars at once.
    3. 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.
    4. Loading the Canner: Use a jar lifter to carefully lower the filled jars into the canner. Make sure theyโ€™re not touching each other or the sides of the canner to allow for proper water circulation.
    5. 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.
    6. Adjust for Altitude: If you live at a higher altitude, youโ€™ll need to adjust your processing time. For every 1,000 feet above sea level, add an additional 5 minutes to the processing time.
    7. 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 sitย undisturbedย for 12-24 hours.
    8. Check the Seals: Once the jars are cool, check the seals by pressing down on the center of the lids. If they donโ€™t pop back, the jars are sealed correctly. Any jars that havenโ€™t sealed should be refrigerated and used first.
    9. 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.
    10. Safety First: Always follow up-to-date canning guidelines from reliable sources like the USDA or your localย 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! 

    jar of pineapple habanero jelly

    Pineapple Habanero Jelly

    When paired with cream cheese, this tasty jelly transforms into a delicious spread for an appetizer.
    4.58 from 49 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

    Ingredients

    • 3 habanero peppers
    • 20 ounces pineapple in juice drained
    • ยฝ yellow bell pepper seeds and pulp removed
    • 2ยฝ cups sugar
    • ยฝ cup vinegar
    • 2 Tablespoons fruit pectin
    • 4 – ยฝ 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

    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!

    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!

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    76 Comments

    1. 4 stars
      I am currently addicted to Mango Peach Salsa, oh heavens itโ€™s good. Your recipe sounds like something my parents would really enjoy โ€“ a little too much heat for me though!

    2. Pingback: BBQ Baked Beans
    3. 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!

      1. 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.

    4. 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!

    4.58 from 49 votes (44 ratings without comment)

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