Pineapple Habanero Jelly Recipe
Pineapple Habanero Jelly Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 60
- Calories: 232
- Fat: 39 g
- Saturated fat: 23 g
- Carbohydrates: 43 g
- Sugar: 23 g
- Sodium: 32 mg
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 34 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
A piquant mixture of sweet and spicy, pineapple habanero jelly is great for spreading onto bagels, bread, and for use in sandwiches. It also makes a killer combination when paired with cream cheese, as the sweet and spicy taste off-sets the rich thickness of cream cheese perfectly.
Ingredients
- Habanero peppers (the orange variety): 15
- Orange bell pepper (or a bell pepper the same color as the habanero): 1
- Pineapple, cubed: 4 cups
- Distilled white vinegar: 1 cup
- Sugar: 5 cups
- Liquid fruit pectin: 3 ounces
- Pinch salt: 1
Instructions
- To start, begin preparing your habaneros. Notorious for being one of the hottest chilli peppers in the world, the habanero requires careful handling. Wear latex gloves while you handle them, and make sure you don’t get pepper juice onto your skin, or worse, in your eyes. Slit the peppers in half, seed them, and chop off any vines or stems that might be attached.
- Then proceed to chop up the habanero peppers finely, and follow this up by chopping up the orange bell pepper in a similar fashion. Now, toss the chopped habaneros and bell pepper into the blender/food processor, along with the pineapple and vinegar.
- Turn the blender on, and pulse until everything is fully combined. Then, pour this mixture into a saucepan, and place it on the stove over medium heat. Allow it to simmer and then bring it up to a boil. Keep stirring it continuously, and let it boil for around 10 minutes.
- Next, lower the heat and add in the fruit pectin – let this dissolve into the mixture. Keep stirring continuously, to help the process along. Once it is completely dissolved, pour the sugar and salt into the mixture, and once again, stir it until it dissolves completely.
- Now, bring the mixture up to a boil once again, and hard-boil the jelly for around 2 minutes. Keep stirring, to make sure the jelly does not stick to the bottom of the pan, and watch and wait until it begins to thicken.
- Remove the pan from the heat, and use a spoon to skim off any foam floating about on top of the jelly. Use a ladle to fill your sterilised 4oz jars with the jelly, leaving ⅛" headspace in each. Once all the jars are filled, screw on their lids, and seal them. Place them in a boiling water bath, and leave them in for around 4 to 5 minutes, after which your pineapple habanero jelly will be ready.
: 15 Orange bell pepper (or a bell pepper the same color as the habanero): 1 Pineapple, cubed: 4 cups Distilled white vinegar: 1 cup Sugar: 5 cups Liquid fruit pectin: 3 ounces Pinch salt: 1 Instructions To start, begin preparing your habaneros. Notorious for being one of the hottest chilli peppers in the world, the habanero requires careful handling. Wear latex gloves while you handle them, and make sure you don’t get pepper juice onto your skin, or worse, in your eyes. Slit the peppers in half, seed them, and chop off any vines or stems that might be attached. Then proceed to chop up the habanero peppers finely, and follow this up by chopping up the orange bell pepper in a similar fashion. Now, toss the chopped habaneros and bell pepper into the blender/food processor, along with the pineapple and vinegar. Turn the blender on, and pulse until everything is fully combined. Then, pour this mixture into a saucepan, and place it on the stove over medium heat. Allow it to simmer and then bring it up to a boil. Keep stirring it continuously, and let it boil for around 10 minutes. Next, lower the heat and add in the fruit pectin – let this dissolve into the mixture. Keep stirring continuously, to help the process along. Once it is completely dissolved, pour the sugar and salt into the mixture, and once again, stir it until it dissolves completely. Now, bring the mixture up to a boil once again, and hard-boil the jelly for around 2 minutes. Keep stirring, to make sure the jelly does not stick to the bottom of the pan, and watch and wait until it begins to thicken. Remove the pan from the heat, and use a spoon to skim off any foam floating about on top of the jelly. Use a ladle to fill your sterilised 4oz jars with the jelly, leaving ⅛ "Pin It")
