Pineapple Habanero Jelly (Print Version)

# Ingredients:

01 - 1 fresh pineapple, chopped fine.
02 - 5 cups sugar.
03 - 1 cup apple cider vinegar.
04 - 1 yellow apple, chopped fine.
05 - 1 orange bell pepper, chopped fine.
06 - 1-3 habaneros, seeded and chopped fine.
07 - 1 tsp red pepper flakes.
08 - 1 tsp butter.
09 - 1 pouch (3 oz) liquid pectin.
10 - 2 Tbsp lemon juice.

# Instructions:

01 - Put chopped pineapple in strainer over bowl. Press with spoon to get juice out while you prep other stuff.
02 - Mix sugar, vinegar, apple, pepper, habaneros, pepper flakes, butter and 3 cups drained pineapple in big pot. Stir till sugar melts.
03 - Boil hard for 10 minutes. Watch it - turns foamy and can bubble up. Turn down heat if needed.
04 - Add pectin and lemon juice. Bring back to hard boil. Cook 1 more minute, keep stirring.
05 - Take off heat. Skim foam off top. Pour into clean jars, leave 1/2 inch space on top.
06 - Put lids on. Let sit 24 hours before freezing. For canning, use clean hot jars and process right away. Takes 24 hours to set.

# Notes:

01 - Check tips in recipe post for best results.
02 - From Genius Kitchen recipe.
03 - Makes eight 6-oz jars.

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