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We've refreshed our Pineapple Habanero Pepper Jelly, first shared back in March 2018. The first version was a hit (with more than 113,000 pins!) and folks loved it on cheese platters, tucked into grilled cheese sandwiches, brushed onto meats, spread on warm biscuits, and paired with grilled sausages. Our updated version tackles those tricky setting problems many of you mentioned.
Why You'll Love This Sweet-Hot Jelly
This jelly brings together the tropical sweetness of pineapple with the fiery kick of habaneros. It's super simple to whip up and pairs with practically everything. We've tweaked the recipe by adding apple, fresh lemon juice, and apple cider vinegar so it firms up beautifully every time. Pack it in cute jars for presents or bring it out for anything from backyard cookouts to fancy dinner parties.
Ingredients
- Fresh Pineapple: Your star player. Look for ripe, fragrant fruit. Don't worry - canned chunks will work in a pinch.
- Sugar: Plain granulated does the trick. The amount helps your jelly set properly and keeps it fresh.
- Apple Cider Vinegar: Gives that slight tang and boosts shelf life. White wine vinegar can step in if needed.
- Golden Delicious Apple: The secret to perfect setting. Swap in Gala or Fuji if that's what you've got.
- Orange Bell Pepper: Adds pretty color and gentle pepper flavor. Red or yellow bells work just as well.
- Orange Habanero Peppers: They bring the heat. Cut back for a milder kick or switch to jalapeños.
- Red Pepper Flakes: For extra spicy punch. Add more or less to match your taste buds.
- Butter: Keeps foaming under control. Margarine does the job too.
- Liquid Fruit Pectin: Must be the pourable kind for proper setting.
- Fresh Lemon Juice: Brightens flavor and helps preservation. The bottled stuff works too.
Instructions
- Get the Pineapple Ready:
- Cut pineapple into tiny bits. Place in a strainer over a bowl. Push down with a spoon to squeeze out juice.
- Combine Everything:
- In a big pot, throw in the sugar, vinegar, diced apple, bell pepper, habaneros, pepper flakes, butter, and 3 cups of your drained pineapple. Stir until the sugar melts away.
- First Cooking Stage:
- Turn up the heat till you get a serious, bubbling boil. Let it go for 10 minutes. Keep an eye on it so it doesn't bubble over.
- Get It To Set:
- Pour in the pectin and lemon juice. Bring back to a strong boil. Cook for exactly 1 minute, stirring constantly.
- Jar It Up:
- Take off the heat. Remove any foam from the surface. Pour into clean jars, leaving ½-inch of space at the top.
- Finishing Touch:
- Let your jars sit out for 24 hours before freezing. If you're canning, use properly sterilized jars and process immediately. Full setting takes about 24 hours.
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The Magic Behind This Zingy Preserve
This jelly hits that perfect balance between sweet tropical flavor and spicy kick. It's amazing on cheese boards and works wonders as a cooking glaze. We've tweaked our 2018 version to make sure it sets up perfectly every single time, giving you a more dependable result with all the same amazing flavor.
Nailing the Perfect Consistency
Getting jelly to set right can be tricky business. Fully ripe pineapples don't have much natural pectin, which is what makes jellies firm up. That's why we've added apple, which packs tons of pectin. The apple cider vinegar and lemon juice also help everything come together. This combo means your jelly sets up beautifully and needs less store-bought pectin.
Wrapping It Up for Friends
This jelly makes an awesome handmade gift. Just stick a cute label on the jar and you've got a perfect present for friends, family, neighbors, or anyone who enjoys good food. It's such a personal way to share something yummy from your kitchen.
Handling Hot Peppers Safely
Always pop on some gloves when you're cutting habaneros - they can really burn your skin. Keep your fingers away from your eyes too. If habaneros seem too scary hot, just swap them for jalapeños to make a milder version.
Keeping It Fresh and Ways to Enjoy
Spread this jelly on cheese plates, layer it in sandwiches, or brush it onto grilled meats. You can store jars in the freezer or process them in a water bath. Freezing is way easier and locks in all the flavor. Having a jar on hand means you can jazz up tons of everyday dishes.
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Frequently Asked Questions
- → How spicy does it get?
You pick the spice level:
- 1 pepper gives a little heat
- 2 peppers turn it medium
- 3+ makes it really fiery
- Remove the seeds for less kick
- Test as you go
- Can’t make it milder afterward
- → Can I use canned pineapples?
Fresh is ideal, but canned is fine:
- Drain out all the liquid
- Skip crushed pineapple
- Get chunks or rings
- Avoid sweetened syrup kinds
- You may need extra cooking time
- Won’t taste as fresh
- → What if I don’t have liquid pectin?
Powder works too:
- Check packaging for measurements
- 1 liquid = 1 packet powder
- Add as directed
- Mix with sugar beforehand
- Stir until it’s dissolved
- Sets just the same way
- → How long before it’s ready to eat?
Give it time:
- Starts setting in 4-6 hours
- Fully sets after 24 hours
- Keep jars in the fridge
- Don’t shake them
- Wait a day before tasting
- Gets firmer as it sits
- → Can I store it in the freezer?
Yes, follow these steps:
- Leave space for expansion
- Use jars safe for freezing
- Good for 6 months frozen
- Thaw it slowly in the fridge
- Avoid refreezing
- Could soften slightly when thawed
Conclusion
Love this? Check out mango habanero salsa or green pineapple salsa. They both bring that sweet heat you're after and work in so many dishes.