Pineapple Habanero Jelly
Sweet, tangy, and irresistibly spicy, Pineapple Habanero Jelly brings a bold explosion of flavor to your kitchen! This vibrant jelly combines the tropical sweetness of fresh pineapple with the fiery kick of habanero peppers, perfectly balanced by a touch of apple cider vinegar and sugar. The addition of liquid pectin ensures a smooth, spreadable consistency that's perfect for slathering on crackers with cream cheese, glazing grilled meats, or adding a zesty twist to your favorite dishes. Whether you're an adventurous foodie or simply love a sweet-and-heat combo, this homemade jelly is a canning project worth trying. With straightforward, step-by-step instructions and fresh, natural ingredients, you’ll have jars of this golden, spicy delight ready to enjoy or gift. Perfect for preserving the flavors of summer while heating up your palate, this Pineapple Habanero Jelly is destined to become your new favorite condiment.
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Ingredients
- 4 cups Fresh pineapple, peeled and diced
- 3 medium Habanero peppers, finely minced (seeds removed for less heat, if desired)
- 5 cups Sugar
- 1 cup Apple cider vinegar
- 3 oz Liquid pectin
- 1 cup Water
Directions
Step 1
1. Prepare your canning jars by washing them thoroughly with hot, soapy water. Keep them warm in a pot of hot water or a warm oven until ready to use. Prepare lids and rings according to manufacturer instructions.
Step 2
2. In a medium saucepan, combine the diced pineapple and water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until the pineapple softens.
Step 3
3. Transfer the softened pineapple to a blender or food processor and blend until smooth. You should have about 4 cups of pineapple puree.
Step 4
4. Return the pineapple puree to the saucepan and add the minced habanero peppers, sugar, and apple cider vinegar. Stir well to combine.
Step 5
5. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
Step 6
6. Once boiling, add the liquid pectin. Return the mixture to a full rolling boil and let boil for 1 minute, stirring constantly.
Step 7
7. Remove the saucepan from heat and skim off any foam that may have formed on the surface.
Step 8
8. Carefully ladle the hot jelly into prepared sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Step 9
9. Place the lids on the jars and screw on the rings until finger-tight.
Step 10
10. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Ensure the jars are fully submerged in water during processing.
Step 11
11. Once done, carefully remove the jars and let them cool on a towel or rack. Check seals after 24 hours – the lids should not flex when pressed.
Step 12
12. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and consume within 3 weeks.
Nutrition Facts
| Serving size | (2311.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4551.1 |
| Total Fat 4.6g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 36.3mg | 0% |
| Total Carbohydrate 1126.3g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 1093.6g | |
| Protein 5.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 152.7mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1342.6mg | 0% |
Source of Calories