Pineapple Habanero Pepper Jelly
Ingredients:
2 cups fresh pineapple, finely diced (or thawed frozen)
3–5 habanero peppers (adjust to taste, wear gloves!)
1 large red bell pepper, chopped
4 cups granulated sugar
¾ cup apple cider vinegar
2 tablespoons lemon juice
1 pouch (3 oz) liquid pectin
¼ teaspoon butter or margarine (optional, to reduce foaming)
Instructions:
Prep your peppers and fruit: Wearing gloves, remove seeds and membranes from the habaneros (leave some in for more heat). Pulse habaneros and red bell pepper in a food processor until finely chopped—don’t over-process. Dice the pineapple into small pieces; if using canned, drain and pat dry.
Cook the base: In a large pot, combine pineapple, chopped peppers, vinegar, lemon juice, and butter. Bring to a rolling boil over medium-high heat.
Add sugar: Stir in all the sugar at once and return to a full boil, stirring constantly. Boil hard for exactly 1 minute.
Add pectin: Remove from heat and stir in liquid pectin. Skim off any foam.
Test the set: Drop a bit on a chilled plate. If it wrinkles when pushed after 30 seconds, it’s ready. If not, boil for another minute and test again.
Jar the jelly: Ladle into sterilized jars, leaving ¼ inch of headspace. Wipe rims, seal with lids, and process in a water bath for 10 minutes if canning. If refrigerating, let cool and store in the fridge.
Let it rest: Allow the jelly to set and flavors to develop for at least 24 hours. The heat will mellow and the texture will firm up.
Notes:
For milder heat, use 1–2 habaneros or substitute with jalapeños.
Don’t over-chop the peppers; it releases more capsaicin and can make the jelly much hotter.
This jelly is amazing on cream cheese with crackers, as a glaze for meats, or even drizzled on vanilla ice cream.
Store in the fridge for up to 3 months if not canning; canned jars can be shelf-stable up to a year.
#SpicyJelly #PineappleHabanero #HomemadePreserves #SweetAndSpicy