Pineapple Habanero Jelly Recipes

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HABANERO PINEAPPLE JAM



Habanero Pineapple Jam image

This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.

Provided by bsmizzel

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h45m

Yield 64

Number Of Ingredients 8

1 (20 ounce) can crushed pineapple
6 ½ cups white sugar
1 ½ cups apple cider vinegar
½ teaspoon salt
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
1 cup shredded carrots
¾ cup powdered fruit pectin, or more to taste

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.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g

PINEAPPLE HABANERO PEPPER JELLY



Pineapple Habanero Pepper Jelly image

Sweet and spicy, this Pineapple Habanero Pepper Jelly is delicious with cheese and crackers. It also makes a wonderful grilling glaze for poultry, seafood and pork.

Provided by Chris Scheuer

Categories     Appetizer     Jams & Jellies

Time 41m

Number Of Ingredients 10

1 medium-large fresh pineapple (peeled, cored and finely chopped)
5 cups granulated sugar
1 cup apple cider vinegar
1 cup finely chopped golden delicious (or other yellow apples) (1 large apple)
1 cup finely chopped orange bell pepper (from 1 large pepper)
1-3 orange habanero peppers (seeded and finely chopped)
1 teaspoon crushed red pepper flakes
1 teaspoon butter
3 ounces Certo liquid fruit pectin (1 pouch)
2 tablespoons fresh lemon juice

Steps:

  • Place the finely chopped fresh pineapple in a strainer set over a bowl. Press on the pineapple with the back of a spoon to release as much of the juice as possible. Allow the pineapple to drain while you're prepping the other ingredients.
  • Combine the sugar, vinegar, apple, bell pepper, habanero, red pepper flakes, butter and exactly 3 cups of the well-drained pineapple in a large pot. (If you have extra pineapple save it for your morning yogurt or something else. Don't try to add more than 3 cups.)
  • Stir until dissolved. Bring the mixture to a full rolling boil and cook for 10 minutes. Watch the pot carefully and lower the heat a bit if the bubbling jelly rises near the top.
  • Add Certo and lemon juice and bring the mixture back to a rolling boil. Cook for exactly 1 minute, stirring frequently.
  • Remove pot from heat and skim off any foam on the surface. Ladle jelly into clean jars leaving a 1/2-inch space at the top. (this will allow for expansion in the freezer.)
  • Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
  • If using the hot water bath method, use sterilized jars and immediately proceed with the water bath canning method. Jelly may take 24 hours to set completely.

Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Sugar 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, ServingSize 1 serving

PINEAPPLE HABANERO JELLY



Pineapple Habanero Jelly image

When paired with cream cheese, this tasty jelly transforms into a delicious spread for an appetizer.

Provided by Lynda

Categories     Sauce

Time 55m

Number Of Ingredients 7

3 habanero peppers
1 - 20 oz can of pineapple in juice (drained)
½ yellow bell pepper (seeds and pulp removed)
2½ cups sugar
½ cup vinegar
2 Tbsp. fruit pectin
4 - ½ pint jars

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.

Nutrition Facts : ServingSize 1 /16, Calories 165 kcal, Carbohydrate 42 g, Sodium 17 mg, Fiber 1 g, Sugar 37 g

PINEAPPLE HABANERO JELLY RECIPE



Pineapple Habanero Jelly Recipe image

A piquant mixture of sweet and spicy, pineapple habanero jelly is great for spreading onto bagels, bread, and for use in sandwiches. It also makes a killer combination when paired with cream cheese, as the sweet and spicy taste off-sets the rich thickness of cream cheese perfectly.

Provided by Cynthia Lee

Categories     Dessert

Time 1h

Yield 60

Number Of Ingredients 7

Habanero peppers (the orange variety): 15
Orange bell pepper (or a bell pepper the same color as the habanero): 1
Pineapple, cubed: 4 cups
Distilled white vinegar: 1 cup
Sugar: 5 cups
Liquid fruit pectin: 3 ounces
Pinch salt: 1

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.

Nutrition Facts : Calories 232 Fat

PINEAPPLE HABANERO JELLY



Pineapple Habanero Jelly image

This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!

Provided by ssvinky

Categories     Jellies

Time 1h

Yield 12-14 4 oz. Jars

Number Of Ingredients 7

15 habanero peppers, seeded and divined (I typically use orange)
1 orange bell pepper (or a bell pepper the same color as the habanero)
4 cups pineapple, cubed
1 cup distilled white vinegar
5 cups sugar
3 ounces liquid fruit pectin
1 pinch salt

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.

Nutrition Facts : Calories 379.9, Fat 0.3, Sodium 20.2, Carbohydrate 96.2, Fiber 2, Sugar 92, Protein 1.4

PINEAPPLE MANGO HABANERO JAM



Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.

Provided by TheSlyBear

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h57m

Yield 64

Number Of Ingredients 6

1 ½ pounds fresh mangos, cut into chunks
1 pound fresh pineapple, cut into chunks
½ cup cider vinegar
4 cups white sugar
1 (3 ounce) pouch liquid pectin
4 habanero chiles - stemmed, halved, and seeded

Steps:

  • Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
  • Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
  • Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
  • Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. 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 and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g

PINEAPPLE HABANERO JELLY RECIPE - (4.2/5)



Pineapple Habanero Jelly Recipe - (4.2/5) image

Provided by SouthernKissed

Number Of Ingredients 7

3 habanero peppers
1 - 20 oz can of pineapple in juice, drained
1/2 yellow bell pepper, seeds and pulp removed
2 1/2 cups sugar
1/2 cup vinegar
2 Tbsp. fruit pectin
4 - 1/2 pint jars

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.

BEAR'S PINEAPPLE MANGO HABANERO JAM



Bear's Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.

Provided by TheSlyBear

Categories     Breakfast

Time 25m

Yield 6 half-pint jars

Number Of Ingredients 6

16 ounces pineapple, cut into chunk
24 ounces mangoes, cut into chunks
4 habanero peppers, halved, seeded and stemmed
1/2 cup cider vinegar
4 cups white sugar
3 ounces liquid pectin

Steps:

  • Fruit can be either fresh or frozen. Frozen actually seems to work best.
  • Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
  • Add the sugar and stir until dissolved.
  • Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
  • Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
  • Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
  • Process jars in hot water bath for 10 minutes.

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