Are you ready to elevate your culinary game with a burst of tropical heat? Dive into the world of homemade Pineapple Habanero Pepper Jelly, where the sweet, juicy notes of pineapple meet the fiery kick of habanero peppers! This vibrant jelly is not just a treat for the taste buds; it’s a versatile companion that can transform your breakfast toast, enhance your favorite meats, or add a spicy twist to cheese boards. With just 30 minutes of your time, you can create 6 half-pints of this deliciously daring preserve that will have your friends and family begging for more. Don’t miss out on the chance to impress your guests with this unique and flavorful treat—let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 half-pints
Ingredients
- 1 cup crushed pineapple
- 1/2 cup finely chopped habanero peppers
- 1 cup sugar
- 1/4 cup apple cider vinegar
- 1 package fruit pectin
Instructions
- Begin by preparing your ingredients. Measure out 1 cup of crushed pineapple, ensuring it is well-drained to avoid excess liquid. Finely chop 1/2 cup of habanero peppers. Use caution when handling these peppers, as they are quite spicy. It’s advisable to wear gloves and avoid touching your face.
- In a medium-sized saucepan, combine the crushed pineapple, chopped habanero peppers, 1 cup of sugar, and 1/4 cup of apple cider vinegar. Stir the mixture well to ensure that the sugar is evenly distributed.
- Place the saucepan over medium heat. Stir the mixture continuously until the sugar has completely dissolved. This should take about 5 minutes. Once dissolved, bring the mixture to a gentle boil.
- Once boiling, allow the mixture to boil for an additional 10 minutes, stirring occasionally. This will help to concentrate the flavors and reduce the liquid slightly.
- After 10 minutes of boiling, remove the saucepan from heat. Carefully stir in the package of fruit pectin, mixing thoroughly to ensure it is completely incorporated. The mixture will begin to thicken as you stir.
- Return the saucepan to medium heat and bring the mixture back to a boil. Allow it to boil for an additional 1-2 minutes, stirring constantly. This will activate the pectin and help the jelly set properly.
- Once the mixture has reached the desired consistency, remove it from heat. Using a ladle, carefully pour the hot jelly into sterilized half-pint jars, leaving about 1/4 inch of headspace at the top of each jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. This ensures a proper seal when you apply the lids.
- Place the sterilized lids on top of the jars and screw on the metal bands until they are fingertip-tight. Do not overtighten, as this can prevent proper sealing.
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.
- After processing, carefully remove the jars from the water bath and place them on a clean kitchen towel or cooling rack. Allow the jars to cool completely at room temperature for about 12-24 hours.
- Once cooled, check the seals by pressing down in the center of each lid. If it does not pop back, the jar is sealed. Store any unsealed jars in the refrigerator and use them within a few weeks.
- Label the jars with the date and contents, then store them in a cool, dark place. Enjoy your homemade Pineapple Habanero Pepper Jelly on toast, as a glaze for meats, or as a spicy addition to cheese platters!
Tips
- Safety First: When chopping habanero peppers, always wear gloves to protect your skin from their intense heat. Avoid touching your face, especially your eyes, until you’ve thoroughly washed your hands.
- Drain the Pineapple: Ensure that your crushed pineapple is well-drained to prevent excess liquid in your jelly, which can affect the final texture.
- Stir Constantly: While heating the mixture, stir continuously to prevent the sugar from sticking to the bottom of the pan and burning.
- Check Consistency: To test if your jelly has thickened properly, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready to jar!
- Seal Properly: When sealing your jars, make sure the rims are clean to ensure a proper seal. This helps preserve the jelly for longer.
- Water Bath Processing: Ensure that the water covers the jars by at least an inch during the boiling water bath to guarantee safe sealing.
- Label and Store: Don’t forget to label your jars with the date and contents before storing them in a cool, dark place to enjoy later!
Nutrition Facts
Calories: 50kcal
Carbohydrates: 13g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
