Ingredients for Pineapple Habanero Jelly
- 15 habanero peppers, finely chopped
- Orange Bell Pepper
- 4 cups finely chopped fresh pineapple
- 1 cup white vinegar
- 4 cups granulated sugar
- Liquid Fruit Pectin
- Salt
- 1/4 cup lemon juice
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How to Make Pineapple Habanero Jelly
- Wash and sterilize your jars and lids. Prepare a boiling water bath for canning.
- Wear rubber or latex gloves when handling the habaneros. Finely chop 15 habanero peppers (remove seeds and membranes for less heat, if desired).
- In a large saucepan, combine the chopped habaneros, 4 cups of finely chopped fresh pineapple, 4 cups of granulated sugar, 1 cup of white vinegar, and 1/4 cup of lemon juice.
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is dissolved.
- Reduce the heat to low and simmer for 30-40 minutes, or until the jelly reaches setting point (220°F on a candy thermometer). Skim off any foam that forms.
- Remove from heat and carefully ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, place lids and rings on the jars, and tighten fingertip tight.
- Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude).
- Remove the jars from the water bath and let them cool completely. You should hear a 'pop' sound as the jars seal.
- Once cooled, check the seals. Store sealed jars in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
367g
Fat
0g
Carbs
32g
