Pineapple Habanero Pepper Jelly
Mrs. HB sent me a text last week saying she wanted to get into canning and needed to know what she was supposed to buy to get started. I have been trying to get this woman into canning for YEARS. And now that I don’t live near her, she wants to learn? Cna you believe that?
Seriously, what’s up with that? She is trying to make me crazy, that’s what.
What is the one thing I know for sure Mrs. HB loves? HOT PEPPERS. So Mrs. HB this recipe is for you. I made it with 3 habanero peppers {and the entire time I was making this jam I had to listen to the HH telling me that’s too many… you are going to ruin the recipe!!! It’s too many… you need to take some out!! Why aren’t you listening to me? IT’S TOO MANY!!! Boys. What do they know.
Well, it’s a good thing I didn’t listen, because 3 habanero peppers is just the right amount of kick for a batch of pineapple habanero pepper jelly. It’s not a karate chop, but just enough so that you say to yourself… This is nice.
But if you want to light your mouth on fire, go crazy and add a few more.
However, 3 is the magic number if you ask me.
Not only would this recipe make a wonderful hostess gift, but it’s a good one to hoard as well. We like spooning it over soften cream cheese and serving it on Melba toast crackers. Try it. You’ll love it.
~Mavis
Pineapple Habanero Pepper Jelly
Ingredients
4 cups finely chopped fresh pineapple, drained
3 habanero peppers seeded and finely chopped
1 orange bell pepper seeded and finely chopped
1 teaspoon crushed red pepper flakes
1 cup distilled white vinegar
5 cups granulated sugar
2 packs {6 ounces} Certo liquid fruit pectin
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Add finely chopped pineapple, habaneros, bell pepper, crushed red pepper flakes and vinegar in a 6-quart pot and bring to a boil. Boil for 2 minutes stirring constantly.
Add sugar and stir until dissolved.
Add Certo and bring to a rolling boil. Cook for 2 minutes at a rolling boil while stirring the liquid constantly to prevent scorching.
Remove from the pot from the heat and skim off any foam with a spoon.
Next, ladle the jelly mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process pineapple habanero pepper jelly for 10 minutes. One recipe makes {6} 8oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Jennifer says
How interesting! Never thought about pineapple or habaneros in canning before. Question for Mavis or anyone: why do you think the habaneros are seeded, but you then add red pepper flakes (mostly pepper seeds) to the recipe? Maybe to control the heat? Why not add fewer whole habaneros then? Inquiring minds want to know…
Christine says
The seeds from the red pepper flakes are not as hot as the habanero. Plus the combination of the different peppers are going to give you more flavordepth-kinda like apple cider. The best apple ciders are ones where a variety of apples are used. Wines also. This is my opinion anyway.
Wendy Lato says
My suggestion for Mrs HB is the website SimplyCanning.com. Sharon Peterson runs this site and also has a Facebook group. She has good advice and recommendations. Also have Mrs HB try steam canning. So much easier.
KC says
Just a friendly reminder to either 1. wear gloves when chopping habaneros or 2. wash your hands really, *really* well before rubbing your eyes or taking out contacts or similar things; capsaicin and mucus membranes do not get along well together. 🙂
Vivian says
This looks like a winner! I was going to make the Red Onion Marmalade like I did last year, but I think I will try this one instead. Does the 4 cups of pineapple equal about one whole pineapple?
Mavis Butterfield says
It was closer to 1 and a 1/4th smaller pineapples. So I think if you can find a big one, you can get away with just buying 1. 🙂 Hope that helps.
Joanna says
I make a Pineapple Habanero jelly but add a peach or two and puree teh pineapple so there aren’t large chunks.
Fiery Pineapple Habanero Jelly: makes about eight ½ pint jelly jars
10-15 Habaneros
1 orange bell pepper, seeded and cut into chunks (for colour)
1 whole ripe Pineapple, peeled cored and cut into chunks
A few ripe peaches (depends on pineapple size)
½ cup Distilled White Vinegar
½ cup Bottled Lemon Juice
5 cups white sugar
pinch salt
1 package Bernardin Regular Powdered Pectin
1 pair sturdy rubber gloves
8 ½ pint jelly jars + lids and rings, sterilized and kept hot in canner/small pot
Start with all the Non-Habanero ingredients. Prepare the pineapple, put in the blender and blend fine. You want 4 cups of puree, so if it isn’t 4 cups, add some peeled peaches and blend again.
Put Pineapple/peach puree, sugar and salt in a large pot and start heating.
Measure vinegar and lemon juice and put in the blender with the orange bell pepper
Don Gloves! Prep Habaneros carefully: seed and devein and put all the waste into a clean plastic bag as you work, don’t leave any errant seeds which could burn you. Don’t throw them out just yet.
Blend the Habs, Orange Pepper, Vinegar and Lemon Juice together very finely (you don’t want any scary habanero chunks in your jelly). Add the pepper-lava to the pot. Wash everything the peppers touched, included the gloves, in soapy water before removing the gloves. Then wash your hands again.
Bring to full rolling boil for one full minute and then taste. I needed to very very finely chop some of the membranes/seeds at this point to add a bit more heat to my jelly.
Add the pectin and bring to a full rolling boil for 1 minute. (A rolling boil is a boil you cannot stir down)
Fill jars, wipe rims, add lids and rings and process in Water Bath Canner for 10 minutes.
Marcia says
Gosh, I wish I had the time for canning. I have the stuff, but not the time. I have a bunch of your recipes on “my list”. Maybe over the holiday break with the kids…
Roxanne says
My cousin grows ghost peppers In Florida. She grinds them and sends to me. I add to my hot pepper jelly. Only a pinch I put inas it is so hot!!!!
SANDYF says
I would suggest that Marvelous Mrs HB contact the local Master Food Preserver program . WA State has a program :
https://extension.wsu.edu/clark/healthwellness/foodpreservation/masterfoodpreserverprogram/
They offer classes, volunteer opportunities, guidebooks etc. on canning.
Have fun Mrs HB!
Cynthia Lange says
I used jalapenos and left the seeds in one. With that and the red pepper flakes it has just enough kick. So far just tasted out of the pan, but was really good. Cant wait to try with cream cheese and crackers.
Cathy says
Can I ask why you are using a liquid pectin? Why not use a powdered one?
donna says
First time I ever made pineapple habanero pepper jelly it came out perfect and it is delicious not too hot thank you so much for the recipe
Pam says
How long is the shelf life and also how long in the refrigerator? Love this recipe! Thank you.
Pam M says
First, let me tell you i love this recipe!!! I have a small jam business and this is one of my best sellers. I also use this recipe as a base for some of my other pepper jams such as my sweet heat jam. Added cranberries n jalapeno. I also have one i named Badass Bougie jam. Lol, can’t tell you what’s in that one. Thanks for the recipe!!
Jayne says
Absolutely love this recipe ……just made another batch #4 thanks so much ❤️
Dawn says
Do you have to use fresh pineapple or can you use frozen or canned.
Thank you!
Mavis Butterfield says
Canned should work just fine. 🙂
Dawn says
Thank you Mavis
Deneque Whatley says
Do we have to put them in a water bath or will the jelly just set on it own??
Mavis Butterfield says
For food safety reasons, you need to do the water bath. 🙂