Ingredients for Pineapple Habanero Pepper Jelly
- 2 cups pineapple juice (from fresh or canned pineapple)
- 1/2 cup apple cider vinegar
- Red Jalapeno Chiles
- Habanero Peppers
- Granulated Sugar
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 pouch (1.75 oz) liquid pectin
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How to Make Pineapple Habanero Pepper Jelly
- Sterilize jars and lids in boiling water for 10 minutes. Keep jars hot until ready to fill.
- Remove stems and finely mince habanero peppers (wear gloves!). Place in a blender with apple cider vinegar and pulse until finely minced.
- Pour the pepper-vinegar mixture into a large, heavy-bottomed saucepan.
- Add sugar, pineapple juice, salt, and butter to the saucepan.
- Stir well until the sugar is completely dissolved.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Boil for 10 minutes, stirring constantly to prevent sticking.
- Remove from heat and stir in the liquid pectin according to package directions (usually vigorously for 1 minute).
- Return to a full rolling boil that cannot be stirred down; boil hard for 1 full minute, stirring constantly.
- Remove from heat; skim off any foam.
- Ladle the hot jelly into the prepared jars, leaving 1/8-inch headspace.
- Wipe jar rims clean with a damp cloth.
- Place lids and bands on jars, tightening according to manufacturer's instructions.
- Place jars in a canner, ensuring jars are covered with at least 1-2 inches of water.
- Bring water to a gentle boil and process for 10 minutes.
- Turn off heat and let jars sit in the canner for 5 minutes before carefully removing.
- Let jars cool completely on a towel-covered surface; you should hear a popping sound as the jars seal.
- After cooling, press down on the center of each lid. If the lid doesn't flex, it's sealed. Unsealed jars should be refrigerated and consumed promptly.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
773g
Fat
1g
Carbs
65g
