When paired with cream cheese, this tasty jelly transforms into a delicious spread for an appetizer.
Keyword: Pineapple Habanero Jelly
1 - 20ozcan of pineapple in juicedrained
½yellow bell pepperseeds and pulp removed
4 - ½pintjars
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.
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.