Pineapple Habanero Jelly
When paired with cream cheese, this tasty jelly transforms into a delicious spread for an appetizer.
Servings: 16 servings
Calories: 165kcal
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.
Tips for Success
- Wear Gloves: When handling habanero peppers, always wear gloves to avoid irritation.
- Check the Set: After adding the pectin, use the 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 when not 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.Nutrition
Serving: 1/16 | Calories: 165kcal | Carbohydrates: 42g | Sodium: 17mg | Fiber: 1g | Sugar: 37g