This spicy pineapple habanero jelly recipe was devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has a beautiful color, flavor, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It’s also a great marinade or glaze for pork or chicken when mixed with a bit of soy sauce.
Ingredients
- 1 (20 ounce) can crushed pineapple
- 6 ½ cups white sugar
- 1 ½ cups apple cider vinegar
- ½ teaspoon salt
- 1 red bell pepper, minced
- 12 habanero peppers – stems and membranes removed, minced
- 1 cup shredded carrots
- ¾ cup powdered fruit pectin, or more to taste
Directions
Step 1
Drain pineapple well, reserving 1/2 cup pineapple juice.
Step 2
Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on a kitchen towel or wooden board.
Step 3
Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
Step 4
Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
Step 5
Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on a kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. The tops of your jars should pop as they start to cool and seal.
Cook’s Notes:
You can use between 10 and 15 habaneros in this jam.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 64 | |
Calories 87 | |
% Daily Value * | |
Sodium20mg | 1% |
Total Carbohydrate22g | 8% |
Dietary Fiber0g | 1% |
Total Sugars22g | |
Protein0g | |
Vitamin C4mg | 20% |
Calcium3mg | 0% |
Iron0mg | 1% |
Potassium30mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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