Pineapple Habanero Pepper Jelly - Sweet and Spicy Spread

Featured in Homemade spreads and toppings.

This Pineapple Habanero Pepper Jelly combines the sweetness of fresh pineapple with the heat of habanero peppers. Perfect as a spread, glaze for meats, or as a unique gift, this jelly is easy to make and brings a tropical twist to classic pepper jelly.
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Updated on Sat, 04 Jan 2025 14:06:22 GMT
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Pineapple Habanero Pepper Jelly in Jars | myhomemaderecipe.com
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.

Pepper Jelly

A sweet and spicy jelly made with fresh pineapple and habanero peppers, perfect as a spread or glaze.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Zaho

Category: Condiments

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 cups of jelly)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 cup pineapple juice.
02 1/2 cup apple cider vinegar.
03 1 cup finely chopped fresh pineapple.
04 1/2 cup finely chopped habanero peppers (seeds removed).
05 1 package (1.75 oz) fruit pectin (like Sure-Jell).
06 4 cups granulated sugar.

Instructions

Step 01

Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.

Step 02

In a large saucepan, combine the pineapple juice, apple cider vinegar, chopped pineapple, and chopped habanero peppers.

Step 03

Stir in the fruit pectin and bring the mixture to a boil over medium-high heat, stirring constantly.

Step 04

Once the mixture reaches a rolling boil, add the granulated sugar all at once, stirring constantly until the sugar is completely dissolved.

Step 05

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, let it sit for a minute, and check for wrinkles.

Step 06

Ladle the hot jelly into prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue.

Step 07

Place the lids on the jars and screw on the metal bands until fingertip-tight.

Step 08

Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.

Step 09

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.

Notes

  1. Prep Time: 20 minutes.
  2. Cook Time: 15 minutes.
  3. Total Time: 35 minutes.
  4. Servings: Makes about 6 cups of jelly.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~