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Pineapple Habanero Jelly

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Ingredients

Adjust Servings:
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

Nutritional information

379.9
Calories
3 g
Calories From Fat
0.3 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
20.2 mg
Sodium
96.2 g
Carbs
2 g
Dietary Fiber
92 g
Sugars
1.4 g
Protein
2777g
Serving Size

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Pineapple Habanero Jelly

Features:
    Cuisine:

    For those of you having trouble with your jelly setting, if you are using LIQUID pectin, the sugar should be added early, before the boil. If you are using POWDERED pectin, the sugar is added after the 10 minute boil. This recipe states to add both liquid and sugars at the end, which will cause setting issues. Otherwise the recipe is good. I just made a glorious batch using 18 very large habanero's and 4 20 oz cans of crushed and drained pineapple. Fresh pineapple doesn't play well with either of the pectin's.

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Pineapple Habanero Jelly, 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!, For those of you having trouble with your jelly setting, if you are using LIQUID pectin, the sugar should be added early, before the boil If you are using POWDERED pectin, the sugar is added after the 10 minute boil This recipe states to add both liquid and sugars at the end, which will cause setting issues Otherwise the recipe is good I just made a glorious batch using 18 very large habanero’s and 4 20 oz cans of crushed and drained pineapple Fresh pineapple doesn’t play well with either of the pectin’s , I’ve been making this for years Some substitutions: You can use jalapeno peppers for something a bit more mild You can also use pineapple juice (about 2 1/2 cups) instead of using pineapples – although you may have to increase pectin by about 1/3 This jelly also makes a great glaze for ham! Heat your ham as usual, but about 15 minutes before done, uncover, pour a 4oz jar on it and brush it on Amazing


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    Steps

    1
    Done

    In Blender or Food Processor Combine Habaneros, Bell Pepper, Pineapple and Vinegar, Chop Fine.

    2
    Done

    Bring to a Boil on Medium/High Heat, Boil For 10 Minutes, Stirring Constanly.

    3
    Done

    Add Fruit Pectin, Stir Until Dissolved.

    4
    Done

    Add Sugar, Stir Until Dissolved.

    5
    Done

    Return to a Boil and Hard Boil For 2 Minutes, Stirring Occasionally, Mixture Will Thicken as It Boils.

    6
    Done

    Remove from Heat and Skim Foam.

    7
    Done

    Ladle Into Sterilized 4oz Jars Leaving 1/8"headspace.

    8
    Done

    Seal and Process in Boiling Water Bath For 5 Minutes.

    9
    Done

    I Typically Yield 12-14 of the 4 Oz Jars. May Take 1 to 2 Days For the Jelly to Set.

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