This Pineapple Habanero Pepper Jelly is a delightful mix of sweet pineapple and fiery habanero, perfect as a spread, meat glaze, or even as a gift! This jelly balances sweetness and spice, bringing a tropical twist to any dish.
INGREDIENTS
- Pineapple juice: 1 cup, adds tropical sweetness and flavor.
- Apple cider vinegar: 1/2 cup, for tang and balance.
- Fresh pineapple: 1 cup, finely chopped, for extra pineapple flavor and texture.
- Habanero peppers: 1/2 cup, finely chopped with seeds removed, adds a bold, spicy kick.
- Fruit pectin: 1 package (1.75 oz, like Sure-Jell), to help the jelly set.
- Granulated sugar: 4 cups, creates the jelly texture and adds sweetness to balance the heat.
INSTRUCTIONS
- Step 1: Prepare the Jars
- Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
- Step 2: Combine Ingredients
- In a large saucepan, combine the pineapple juice, apple cider vinegar, chopped pineapple, and chopped habanero peppers.
- Step 3: Add Pectin
- Stir in the fruit pectin and bring the mixture to a boil over medium-high heat, stirring constantly.
- Step 4: Add Sugar
- Once the mixture reaches a rolling boil, add the granulated sugar all at once, stirring constantly until the sugar is completely dissolved.
- Step 5: Boil and Test
- Continue to boil the mixture for about 1-2 minutes, or until it reaches 220°F (105°C) on a candy thermometer. To test, place a spoonful of the jelly on a cold plate and let it sit for a minute. Run your finger through it; if it wrinkles and holds its shape, it's ready.
- Step 6: Fill Jars
- Ladle the hot jelly into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue.
- Step 7: Seal Jars
- Place the lids on the jars and screw on the metal bands until they're fingertip-tight.
- Step 8: Process Jars
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
- Step 9: Cool
- Remove the jars from the water bath and let them cool completely on a wire rack. You should hear the lids "pop" as they seal.
Serving and Storage Tips
- Serve this jelly over cream cheese with crackers, as a dip, or use it as a glaze for meats like chicken, pork, or shrimp.
- Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.
Helpful Notes
- Adjust the habanero quantity to control the spice level—more peppers for extra heat, or fewer for a milder taste.
- Use a candy thermometer to ensure the jelly reaches the correct temperature for setting (220°F or 105°C).
- For a smoother texture, strain out the habanero and pineapple pieces after cooking.
Tips from Well-known Chefs
- Chef Ina Garten suggests using high-quality pectin for a consistent set.
- Chef Gordon Ramsay recommends balancing sweetness and spice to make versatile jellies for both sweet and savory dishes.
- Chef Bobby Flay advises using fresh, ripe pineapple for the best flavor in homemade jellies and jams.