Pineapple Habanero Jelly Recipe 425

PINEAPPLE HABANERO JELLY

Steps:

• Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize.
• Wearing gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth.
• In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes.
• Add fruit pectin and return to boil and cook for 1 minute.
• Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal.

PINEAPPLE HABANERO JELLY RECIPE

Steps:

• To start, begin preparing your habaneros. Notorious for being one of the hottest chilli peppers in the world, the habanero requires careful handling. Wear latex gloves while you handle them, and make sure you don't get pepper juice onto your skin, or worse, in your eyes. Slit the peppers in half, seed them, and chop off any vines or stems that might be attached.
• Then proceed to chop up the habanero peppers finely, and follow this up by chopping up the orange bell pepper in a similar fashion. Now, toss the chopped habaneros and bell pepper into the blender/food processor, along with the pineapple and vinegar.
• Turn the blender on, and pulse until everything is fully combined. Then, pour this mixture into a saucepan, and place it on the stove over medium heat. Allow it to simmer and then bring it up to a boil. Keep stirring it continuously, and let it boil for around 10 minutes.
• Next, lower the heat and add in the fruit pectin - let this dissolve into the mixture. Keep stirring continuously, to help the process along. Once it is completely dissolved, pour the sugar and salt into the mixture, and once again, stir it until it dissolves completely.
• Now, bring the mixture up to a boil once again, and hard-boil the jelly for around 2 minutes. Keep stirring, to make sure the jelly does not stick to the bottom of the pan, and watch and wait until it begins to thicken.
• Remove the pan from the heat, and use a spoon to skim off any foam floating about on top of the jelly. Use a ladle to fill your sterilised 4oz jars with the jelly, leaving ⅛" headspace in each. Once all the jars are filled, screw on their lids, and seal them. Place them in a boiling water bath, and leave them in for around 4 to 5 minutes, after which your pineapple habanero jelly will be ready.

PINEAPPLE HABANERO JELLY RECIPE - (4.2/5)

Steps:

• 1, Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize. 2. Wearing gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth. 3. In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes. 4. Add fruit pectin and return to boil and cook for 1 minute. 5. Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

HABANERO PINEAPPLE JAM

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

HABANERO JELLY

Steps:

• Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros-- yes, seriously, USE GLOVES!).
• Put peppers and the vinegar in a blender and process until smooth.
• Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
• Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes.
• Remove from heat and strain through cheesecloth into another pan.
• Add pectin and bring to a full rolling boil while stirring.
• Boil about one minute, remove from heat and ladle into sterile jars.

HABANERO PEPPER JELLY

Steps:

• Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).