Pineapple Habanero Jelly
"This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!"
photo by Muchacha Granjera
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
12-14 4 oz. Jars
ingredients
- 15 habanero peppers, seeded and divined (I typically use orange)
- 1 orange bell pepper (or a bell pepper the same color as the habanero)
- 4 cups pineapple, cubed
- 1 cup distilled white vinegar
- 5 cups sugar
- 3 ounces liquid fruit pectin
- 1 pinch salt
directions
- In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
- Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
- Add Fruit Pectin, stir until dissolved.
- Add Sugar, stir until dissolved.
- Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
- Remove from Heat and Skim Foam.
- Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
- Seal and process in boiling water bath for 5 minutes.
- I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.
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Reviews
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I made this with 2 - 20 ounce cans of WELL drained, crushed pineapple leaving me with a total of 20 ounces (measured) of pineapple. Because of some of the reviews saying it did not set, I added 1/2 package of powdered pectin in step 1 (along with the peppers through vinegar). Other than that, I did everything just as the recipe stated. It turned out perfectly and jelled nicely within a few hours. So happy! Will be making this again soon as I have an abundance of habaneros!
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LOVE this jelly! I'd had something similar from the store and wanted to make my own. This turned out even better than the original! <br/>I used 1 pineapple plus to serving spoons of (drained) crushed pineapple. <br/>I also substituted apple cider vinegar for the white, and used 8 TBSP of Clear-jel for thickening. <br/>This was a big hit with my family! -
Love making this. We use it on paratha bread and as a condiment with cheese. One note- you must use fresh pineapple. Something about canned pineapple makes it not gel. One pineapple will be enough to make the recipe. -
Very nice balance of flavors. Using 2 cans crushed pineapple, 2 cups each, yielded 1 1/2 quarts of product (about 20 4 ounce jars) and would not jell well after several days. Suspect pectin should be doubled if you use these items. I elected to remove habanero seeds and ribs prior to chopping them up. Very good on cream cheese, as a glaze for baked chicken or as a dipping sauce for fried coconut shrimp. -
I was so excited to make this jelly but I should have read the reviews before proceeding. I did add more habaneros and used less sugar so the taste is terrific. But it never jelled and is way too runny. Has anyone tried adding additional pectin after the fact? I'm tempted to open the jars and add another envelope - worth using another set of lids if it works.
see 13 more reviews
Tweaks
-
3 oz of liquid pectin for 2 boxes of sure-jel. 1/2 cup of habaneros rather than 15. For me 12 habaneros = about 1 cup, apple cider vinegar rather than white vinegar
