Pineapple Habanero Pepper Jelly Recipes

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.

PINEAPPLE HABANERO PEPPER JELLY

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.

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 - (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.