Pineapple Habanero Pepper Jelly
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
11 mins
-
Total Time
41 mins
-
Servings
96 1 tablespoon servings
-
Calories
43 kcal
-
Course
Appetizer, Condiments
-
Cuisine
American
Pineapple Habanero Pepper Jelly
Description
The recipe starts with finely chopped fresh pineapple, which is drained to extract juice, then combined with granulated sugar, apple cider vinegar, chopped apple, bell pepper, habanero peppers, red pepper flakes, butter, and lemon juice. The mixture is brought to a full rolling boil, with careful attention to prevent boiling over, before adding liquid fruit pectin to set the jelly.
After cooking the mixture again to develop structure, the jelly is skimmed of foam and ladled into clean jars, leaving space for expansion if freezing. The combination balances sweetness from the pineapple and apple with acidity from vinegar and lemon, and the heat from habanero and red pepper flakes gives a warming spice that doesn't overpower.
This jelly can be used as a condiment to complement savory dishes or to add a spicy fruit flavor to snacks. It produces approximately 48 ounces of jelly, filling multiple smaller jars for storage or gifting.
Ingredients
- 1 medium-large pineapple peeled, cored and finely chopped, fresh
- 5 cups granulated sugar
- 1 cup apple cider vinegar
- 1 cup apple 1 large apple, golden delicious or other yellow apples, finely chopped
- 1 cup bell pepper from 1 large pepper, orange, finely chopped
- 1-3 habanero pepper seeded and finely chopped, orange
- 1 teaspoon red pepper flakes crushed
- 1 teaspoon butter
- 3 ounces liquid fruit pectin 1 pouch, Certo brand
- 2 tablespoons lemon juice fresh
Instructions
- Place the finely chopped fresh pineapple in a strainer set over a bowl. Press on the pineapple with the back of a spoon to release as much of the juice as possible. Allow the pineapple to drain while you're prepping the other ingredients.
- Combine the sugar, vinegar, apple, bell pepper, habanero, red pepper flakes, butter and exactly 3 cups of the well-drained pineapple in a large pot. (If you have extra pineapple save it for your morning yogurt or something else. Don't try to add more than 3 cups.)
- Stir until dissolved. Bring the mixture to a full rolling boil and cook for 10 minutes. Watch the pot carefully and lower the heat a bit if the bubbling jelly rises near the top.
- Add Certo and lemon juice and bring the mixture back to a rolling boil. Cook for exactly 1 minute, stirring frequently.
- Remove pot from heat and skim off any foam on the surface. Ladle jelly into clean jars leaving a ½-inch space at the top. (this will allow for expansion in the freezer.)
- Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
- If using the hot water bath method, use sterilized jars and immediately proceed with the water bath canning method. Jelly may take 24 hours to set completely.
Notes
- Pressing the pineapple helps reduce excess juice, ensuring the correct consistency in the jelly.
- Do not exceed 3 cups of pineapple to maintain proper texture and setting ability.
- Use clean jars and leave ½-inch headspace to allow for expansion, especially if freezing.
- The recipe yields about 48 ounces, suitable for multiple 6-ounce jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 961 tablespoon servings
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
