Pineapple Habanero Pepper Jelly (Print version)
A sweet, fiery pineapple habanero pepper jelly for crackers, cream cheese, grilled chicken, pork, and holiday gifting.
# Ingredients:
For the jelly
01 -
4 cups (650 g) finely chopped fresh pineapple, from about 1 medium pineapple
02 -
4 habanero peppers, stemmed, seeded, and finely chopped
03 -
1 large orange bell pepper, seeded and finely chopped
04 -
1 cup (240 ml) apple cider vinegar
05 -
2 tablespoons fresh lemon juice
06 -
1/4 teaspoon fine salt
07 -
5 cups (1 kg) granulated sugar
08 -
6 oz (170 ml) liquid fruit pectin, 2 standard pouches
# Instructions:
01 -
Wash six half-pint freezer-safe jars and lids in hot soapy water. Rinse well, dry, and set them close to the stove.
02 -
Wearing gloves, stem and seed the habaneros. Pulse the pineapple, habaneros, and bell pepper in a food processor until finely chopped but not pureed.
03 -
Add the chopped fruit and peppers to a large heavy pot with the vinegar, lemon juice, and salt. Bring to a boil over medium-high heat and cook for 8-10 minutes, stirring often.
04 -
Stir in the sugar until fully dissolved. Bring the mixture to a full rolling boil that cannot be stirred down.
05 -
Stir in the liquid pectin. Boil hard for 1 minute, stirring constantly, then remove the pot from the heat.
06 -
Skim off foam if needed. Ladle the hot jelly into jars, leaving 1/2 inch headspace. Cool at room temperature, cover, and refrigerate or freeze after 24 hours.
# Good to know:
01 -
This is written as a refrigerator or freezer jelly, not a shelf-stable canning recipe.
02 -
Jelly may take up to 24 hours to fully set.
03 -
Serve over cream cheese, on sandwiches, or as a glaze for chicken, pork, shrimp, and ham.