| |

Pineapple Habanero Jelly

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.

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.

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
  • ½ yellow bell pepper seeds and pulp removed
  • 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.

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?


Other Recipes You Might Like:


Sharing is caring!

Similar Posts

76 Comments

  1. 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!

  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)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating