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This is an updated version of our Pineapple Habanero Pepper Jelly from March 2018. The original recipe was popular, with over 113,000 pins, and works great on cheese boards, in grilled cheese, as a glaze, on biscuits, and with grilled sausages. We've improved the recipe to fix some setting issues.
What Makes This Recipe Great
This jelly mixes sweet pineapple with spicy habanero peppers. It's easy to make and goes well with many foods. The new recipe sets better by using some apple, lemon juice, and apple cider vinegar. It makes a good gift and works for both casual and fancy meals.
Ingredients
- Fresh Pineapple: Main ingredient. Use ripe fruit. Canned works if needed.
- Sugar: Regular granulated. Amount affects setting and preserving.
- Apple Cider Vinegar: Adds tang and helps preserve. White wine vinegar works too.
- Golden Delicious Apple: Helps jelly set. Gala or Fuji work too.
- Orange Bell Pepper: Adds color and mild pepper taste. Red or yellow peppers work.
- Orange Habanero Peppers: For heat. Use less for milder taste or try jalapeños.
- Red Pepper Flakes: Adds extra heat. Adjust to taste.
- Butter: Stops foam forming. Can use margarine.
- Liquid Fruit Pectin: Must be liquid type for setting.
- Fresh Lemon Juice: For flavor and preserving. Bottled juice works.
Instructions
- Drain Pineapple:
- Chop pineapple finely. Put in strainer over bowl. Press with spoon to get juice out.
- Mix Ingredients:
- In large pot, mix sugar, vinegar, chopped apple, bell pepper, habaneros, pepper flakes, butter, and 3 cups drained pineapple. Stir to dissolve sugar.
- First Boil:
- Heat until full rolling boil. Cook 10 minutes. Watch it doesn't boil over.
- Add Setting Agents:
- Put in pectin and lemon juice. Bring back to boil. Cook exactly 1 minute, stirring often.
- Fill Jars:
- Remove from heat. Skim foam off top. Pour into clean jars, leaving ½-inch space at top.
- Let Set:
- Let jars sit 24 hours before freezing. For canning, use sterile jars and process right away. Takes 24 hours to set fully.
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What Makes This Jelly Special
This jelly combines sweet and spicy tastes perfectly. It's great on cheese boards and as a cooking glaze. We improved the original 2018 recipe to make sure it sets properly every time, making it more reliable and just as tasty.
Getting the Right Texture
Making jelly set correctly can be hard. Ripe pineapples don't have much pectin, which helps jelly set. That's why we add apple, which has lots of pectin. Using apple cider vinegar and lemon juice also helps it set better. This means the jelly turns out right every time and needs less pectin.
Making It As a Gift
This jelly makes a great homemade gift. Add a nice label to the jar and it's perfect for friends, family, neighbors, or anyone who likes good food. It's a thoughtful way to share something from your kitchen.
Pepper Safety Tips
Always wear gloves when handling habanero peppers - they can burn your skin. Keep hands away from your eyes. If habaneros are too hot, use jalapeños instead for a milder jelly.
Storage and Uses
Use the jelly on cheese boards, in sandwiches, or as a meat glaze. You can freeze it or can it in a hot water bath. Freezing is easier and keeps the flavor well. Having a jar ready makes it easy to add flavor to many dishes.
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Frequently Asked Questions
- → How hot does it turn out?
You control the heat:
- 1 pepper = mild kick
- 2 peppers = medium heat
- 3+ peppers = pretty hot
- Take seeds out for less heat
- Add peppers slowly and taste
- Can't make it less spicy later
- → Can I use canned pineapple?
Fresh is better but canned works:
- Drain it really well
- Don't use crushed
- Get chunks or rings
- Avoid the kind in syrup
- Might need to cook longer
- Won't be quite as fresh tasting
- → What if I can't find liquid pectin?
Powder works too:
- Check the box for amounts
- Usually 1 liquid = 1 powder pack
- Add when recipe says
- Mix with sugar first
- Stir really well
- Sets the same way
- → How long till it's ready?
Here's the timeline:
- Starts to set: 4-6 hours
- Fully set: 24 hours
- Keep in fridge
- Don't shake the jars
- Wait before using
- Gets firmer over time
- → Can I freeze it?
Yes, but follow these tips:
- Leave space in jars (it expands)
- Use freezer-safe jars
- Good for 6 months frozen
- Thaw in fridge
- Don't refreeze
- Might be a bit softer after
Conclusion
Like this? Try making mango habanero salsa or green pineapple salsa. They use the same sweet and spicy combo and work with lots of different foods.